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Yield: 4 Servings
8 hard-boiled eggs
1/3 c pickles; chopped
2 tbsp low-fat yogurt, unflavored
2 tbsp Dijon mustard
2 tbsp onion; finely chopped
1 tbsp mayonnaise or salad dressing
8 slices pumpernickel bread
8 slices dill pickle
Chop hard-cooked eggs. Combine eggs with chopped pickles. Combine yogurt, mustard, onion and mayonnaise. Mix yogurt mixture into eggs. Spread one quarter of the mixture on four slices of bread. Top with remaining four slices of bread and garnish with a slice of dill pickle.
Makes 4 sandwiches.
8 hard-boiled eggs
1/3 c pickles; chopped
2 tbsp low-fat yogurt, unflavored
2 tbsp Dijon mustard
2 tbsp onion; finely chopped
1 tbsp mayonnaise or salad dressing
8 slices pumpernickel bread
8 slices dill pickle
Chop hard-cooked eggs. Combine eggs with chopped pickles. Combine yogurt, mustard, onion and mayonnaise. Mix yogurt mixture into eggs. Spread one quarter of the mixture on four slices of bread. Top with remaining four slices of bread and garnish with a slice of dill pickle.
Makes 4 sandwiches.
