Egg Salad Supreme

     8 large eggs, hard-boiled
     1/2 cup chopped celery
     1/3 cup chopped scallion
     1/3 cup chopped green bell pepper
     1 tbsp. nonfat mayonnaise
     3 tbsp. nonfat yogurt
     1/4 tsp. black pepper
     1 tsp. Dijon mustard
     8 slices nonfat rye bread
     Romaine lettuce leaves

1. Shell the eggs and discard the yolks, reserving the whites.

2. Chop the egg whites.

3. Combine the chopped egg whites, celery, scallion, green pepper, mayonnaise, yogurt,
black pepper and Dijon mustard in a bowl.

4. Spread four slices rye bread with the egg salad mixture. Top with romaine lettuce leaves
and the remaining four slices of rye bread. Makes 4 servings.