Egg Salad Sandwich Supreme

Egg whites are dressed up with mustard, celery, onion, and green pepper in this sandwich. You'll never miss the yolks!

8 large egg whites
1/2 cup chopped celery
1/3 cup chopped scallions
1/3 cup chopped green bell pepper
1 tablespoon light salad dressing or nonfat mayonnaise dressing
3 tablespoons plain nonfat yogurt
1/4 teaspoon black pepper
1 teaspoon Dijon mustard
8 slices rye bread
8 Romaine lettuce leaves

Place eggs (I cook up an extra in case of breakage) in saucepan; add enough cold water to come to at least one inch above the eggs. Heat rapidly to boiling.

Remove from heat; cover; let stand 12 to 14 minutes (let stand 1 1/2 to 2 minutes for soft-boiled; 2 to 2 1/2 minutes for medium-boiled).

Immediately plunge into ice-water to stop further cooking. Tap egg to crack shell; roll egg back and forth to loosen shell. Peel off eggshell.

Discard the yolks, reserving the whites. Chop the whites. Combine the chopped egg whites, celery, scallion, green pepper, mayonnaise, yogurt, black pepper, and dijon mustard in a bowl. Chill.

Spread four slices rye bread with egg salad mixture. Top with romaine lettuce leaves and the remaining four slices rye bread.

Servings: 4