Better Egg Salad

16 ounces egg substitute
1/4 cup low-fat mayonnaise
1/4 cup chopped celery
1/4 cup chopped red bell pepper
3 tablespoons relish
Salt and pepper to taste
12 slices reduced-calorie whole wheat bread
6 romaine lettuce leaves

Spray a large nonstick skillet with cooking spray and heat over low heat. Place egg substitute in the skillet and slowly cook over very low heat. As egg substitute begins to get firm, lift the edge with a spatula and tilt the pan so that the liquid egg can get underneath.

Continue doing this until most of the liquid egg is gone. Temperature should be low enough that none of the egg substitute gets browned. Remove skillet from heat and allows egg substitute to cool completely. Chop egg substitute into small pieces.

Combine chopped eggs, mayonnaise, celery, bell pepper and relish and mix well. Add salt and pepper to taste. Refrigerate for at least an hour to chill. Divide egg mixture between 6 slices of whole wheat bread, top with lettuce and serve.

Makes 6 Servings
Serving Size: 1 sandwich

Replacing whole eggs with egg substitute saves 68 calories, 7 g fat, 2 g saturated fat and 283 mg cholesterol per serving.

Nutrients per serving: 
Calories:  277 
Total fat:  5 grams (15% of calories) 
Saturated fat:  1 gram 
Cholesterol:  3 mg 
Sodium:  533 mg 
Carbohydrate:  44 grams (55% of calories) 
Protein:  24 grams (30% of calories) 
Dietary fiber: 19 grams