BACON AND EGG SALAD SANDWICH
Make the egg salad ahead. There’s enough for four breakfast sandwiches, lunches, or snacks.
(Number of Powerfoods: 4)
6 EGGS
1/3 CUP SLICED CELERY
1/3 CUP LIGHT MAYONNAISE
SALT AND PEPPER
2 SLICES WHOLE GRAIN BREAD
2 SLICES COOKED TURKEY BACON
2 GREEN LEAF LETTUCE LEAVES
1 SLICE TOMATO1. Place the whole eggs in a large saucepan and cover with 1½ quarts of water. Bring to a simmer
over high heat. Immediately shut off the burner and wait 10 minutes. Drain and run cold water over
the eggs to stop cooking.
2. Peel the eggs and chop. Combine with the celery and mayonnaise; season with salt and pepper.
Refrigerate overnight.
3. In the morning: Toast the bread while heating the bacon in a microwave. Spread 2 tablespoons egg
salad on 1 toast slice and top with the bacon, lettuce, tomato, and remaining toast. Refrigerate
remaining egg salad for other meals.
Makes 1 serving.
Per serving: 220 calories, 12 g protein, 9 g carbohydrates, 14 g fat (3.5 g saturated), 440 mg sodium,
1 g fiber