Lowered Cholesterol Egg Salad - cooking recipe

Ingredients

6 eggs
2 tsp. reduced calorie mayonnaise
1/4 c. green onions, chopped
1/4 c. finely chopped celery
pepper to taste
Dijon mustard to taste (optional)
1 tomato, sliced
dark green lettuce leaves
8 slices whole wheat bread

Preparation

Set eggs in medium saucepan. Cover with water. Heat to a boil. Let boil for 5 minutes. Let eggs cool and remove shells. Remove 3 of the yolks and throw away. Take a fork and gently shred the remaining 3 whole eggs and 3 egg whites. Add the mayonnaise, onion and celery; mix, then add pepper and mustard to taste. Spread on slices of bread. Garnish with tomato and lettuce. Serves 4 sandwiches.