Q: “I love your healthy makeovers of food faves, and I was wondering if you had any ideas on improving egg sandwiches. I absolutely love egg sandwiches in cafés and would love to make them at home, but every online recipe involves mass amounts of mayo, butter, and a lot of egg yolk which contains a lot of fat. I like my egg sandwiches on whole grain or rye bread, but is there an alternative to using that much fat but still getting the same tasty egg mix just as moist?”
Rhonda SnelgarA: I love egg sandwiches, too. I don’t think they need to involve mass amounts of fat. Try this: hard-boil one egg, cool, peel and mash. Add one teaspoon lite mayo (Best Foods and Kato both make a nice one) and half a teaspoon Dijon or English mustard, depending on your preference. Season with salt and pepper then spread on grainy bread. I never put butter or spread on these sammies, as with the mayo they really don’t need it.
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