Egg Salad Sandwich Spread

• 1 c. egg substitute
• 2 hard-boiled egg whites, chopped fine
• 2 Tbsp. finely chopped celery
• 2 Tbsp. finely chopped green pepper
• 2 Tbsp. finely chopped onion
• 2 Tbsp. finely chopped green olives and/or sweet pickle relish
• 1/4 c. Miracle Whip light or free salad dressing
• 1/2 tsp. prepared mustard
• dash of black pepper
• vegetable spray

1. Spray an 8-inch non-stick skillet with vegetable spray.
2. Pour eggs into skillet.
3. Cover tightly and cook over very low heat until just firm to touch.
4. Remove from skillet and cut into small pieces.
5. Add remaining ingredients and toss well.
6. Chill before serving.
7. Makes filling for 4 sandwiches.
8. Contains 110 calories and 5 gms. fat per 1/2 cup serving.

egg substitute, egg whites, celery, green pepper, onion, green olives, miracle, mustard, black pepper, vegetable spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1024523 (may not work)