Mock Egg Salad Sandwiches - cooking recipe

Ingredients

2 (8 oz.) cartons Egg Beaters, hard-cooked and chopped
2 Tbsp. Dijon mustard
1/2 c. Kraft fat-free mayonnaise or Miracle Whip
1/4 c. chopped celery
1/4 c. chopped red pepper
2 Tbsp. chopped scallions
12 slices fat-free white bread (Wonder)
6 lettuce leaves

Preparation

In a large nonstick skillet, pour Egg Beaters in and cover tightly, cooking over a very low heat for 10 minutes or until just set.
Remove from skillet and cool completely.
Chop into fine pieces.
In a bowl combine the hard-cooked Egg Beaters, mustard, mayonnaise, celery, red pepper and scallions.
Divide and spread on 6 bread slices.
Top with lettuce and remaining bread.
Serve immediately.
Yields 6 servings.