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Eggs-ellent Salad Sandwich

Eggs-ellent Salad Sandwich

Servings

3-4
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Ingredients

6 large eggs, hard-cooked, peeled
2 tbsp. lowfat Greek yogurt
1 tbsp. Dijon mustard
1 tsp. dried dill weed
1/2 red onion, peeled, cut in half
1 tsp. red wine vinegar
Pinch ground paprika
2 slices pickle (optional)
4 whole grain sandwich rolls, split
2 cups spring lettuce mix

Instructions

  1. Place all ingredients, except the rolls and lettuce, into the 40 oz. blender and pulse 2-3 times, or until chunky-smooth.
  2. Divide the mixture evenly among the rolls and spread over the cut sides. Add lettuce mix to each roll and serve. May also be served in a tortilla as a wrap or as a salad for lunch.

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