Egg Salad Sandwich

Ingredients

• 1/4 cup canola mayonnaise
• 3 tablespoons thinly sliced green onions
• 3 tablespoons reduced-fat sour cream
• 2 teaspoons whole-grain Dijon mustard
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon grated lemon rind
• 8 hard-cooked large eggs
• 8 (1 1/2-ounce) slices peasant bread or firm sandwich bread, toasted
• 4 large Boston lettuce leaves

Preparation

1. 1. Combine first 6 ingredients in a medium bowl, stirring well.
2. 2. Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine.
3. 3. Arrange 4 toast slices on a cutting board or work surface. Top each toast slice with 1 lettuce leaf, 1/2 cup egg mixture, and 1 toast slice. Serve immediately.