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4 servings
Ingredients:
• 3 eggs, whites and yolks carefully seperated• 3 Tbsp low-fat, herb- and garlic-flavored cream cheese
• 1 packet calorie-free sweetener
• ¼ tsp cream of tartar
• Cooking spray
• 8 chopped, hard-boiled eggs
• ⅔ cup plain, low-fat Greek yogurt
• ½ cup chopped celery
• ½ cup chopped scallions
• ½ cup chopped green pepper
• ¼ cup chopped jalapeno pepper
• 1 Tbsp Dijon mustard
• ½ tsp paprika
• ¼ tsp salt
• ½ tsp pepper
• 2 sliced tomatoes
• 2 cups arugula
Directions:
1. Preheat oven to 300°F.2. In a small bowl, mix egg yolks, cream cheese, and sugar substitute until well combined.
3. In a large bowl, combine egg whites and cream of tartar, and beat on high speed until egg whites form stiff peaks. You’ll know you have stiff peaks when the egg whites are shiny and stand straight up when the beaters are lifted.
4. Very carefully fold egg yolk mixture into egg whites until combined. Be very careful not to break the egg whites.
5. Scoop mixture into eight even rounds on a lightly-greased baking sheet.
6. Bake for approximately 25 to 30 minutes, until tops are golden brown. Allow to cool completely on rack when finished.
7. Meanwhile, prepare the egg salad. Combine the chopped, hardboiled eggs, yogurt, celery, scallions, green pepper, jalapeno pepper, Dijon mustard, paprika, salt, and pepper in a medium-sized bowl, and mash with a fork
8. Prepare sandwiches by topping four protein bread halves with an equal amount of tomato slices, arugula, egg salad mixture, and remaining protein bread halves.
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