You can make the sandwiches downright healthy by using alfalfa sprouts, purchased egg substitute, and slices of whole grain bread.
1 large egg
2 large egg whites
2 tablespoons nonfat mayonnaise
1 teaspoon Dijon mustard
1 tablespoon canned sliced ripe olives, drained
1 tablespoon thinly sliced green onion, including green tops
Salt and pepper
2 slices (about 2 oz. total) whole-wheat or 7-grain bread
1/2 cup (3/4 oz.) alfalfa sprouts
How to Make It
With a fork, beat egg, egg whites, and 1 tablespoon water to blend.
Set a 6- to 8-inch nonstick frying pan over medium heat. When the pan is hot, add the egg mixture. As mixture sets, use a wide spatula to lift up the cooked portion and let liquid flow underneath until the eggs are cooked as you like.
Pour cooked eggs into a bowl and break into bite-size pieces with a fork. Let stand to cool slightly.
Mix mayonnaise, mustard, olives, and onion. Add mixture to eggs and mix. Add salt and pepper to taste.
Spoon egg salad evenly over a bread slice. Top with alfalfa sprouts and the remaining slice of bread.
Note: If you use purchased egg substitute (1/2 cup) skip step