Egg Salad with Parmesan
This classic version of an egg salad sandwich features fat-free mayonnaise, Thousand Island dressing, Dijon mustard, sweet relish and grated Parmesan cheese.
6 eggs, hard-boiled, peeled
3 tbsp. fat-free mayonnaise
11⁄2 oz. Thousand Island dressing
1 tbsp. Dijon mustard
1⁄8 tsp. salt
1⁄8 tsp. black pepper
2 tbsp. sweet relish
1⁄4 cup grated Parmesan cheese
1. Cut eggs in half and remove yolk. Mix yolks with mayonnaise, dressing, mustard, salt and pepper.
2. Chop egg whites into ½-in. pieces. Fold yolk mixture into chopped egg whites. Add sweet relish and Parmesan cheese. Blend thoroughly and refrigerate.
3. Serve on pumpernickel bread or crackers.
Recipe by University of Arkansas, Fayetteville, Ark.