Egg Salad Sandwiches

• 4 hard-cooked eggs, chopped
• 1/4 c. shredded reduced-fat Colby Jack cheese (1 oz.)
• 2 Tbsp. sweet or dill pickle relish
• 2 Tbsp. finely chopped red sweet pepper
• 1/4 c. low-fat mayonnaise dressing
• 1 Tbsp. prepared mustard
• 10 slices whole wheat or white bread
• 5 small romaine leaves
• halved cherry tomatoes and/or thin bite-size carrot strips

1. In a medium bowl, stir together the eggs, cheese, relish, sweet pepper, mayonnaise, dressing and mustard. If desired, use large cookie cutters to cut bread slices into shapes. Line 5 bread slices with lettuce. Spread on the egg mixture. Top with the remaining bread slices. If desired, garnish sandwiches with cherry tomatoes and/or carrots, using wooden toothpicks to secure.

eggs, cheese, sweet, red sweet pepper, lowfat mayonnaise dressing, mustard, whole wheat, romaine, halved cherry tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=108885 (may not work)