For a classic picnic lunch, nothing beats an egg salad sandwich with mustard, olives, and a sprinkle of chives.
4 large eggs
2 tbsp low-fat mayonnaise
2 tsp mustard
1/2 cup Musco green olives drained
8 slices whole wheat bread
1/4 (.75 oz) pkg chives
Boil the eggs for 10 min. and place in a bowl of ice water.
Meanwhile, in a large bowl, whisk mayonnaise and mustard together. Season with salt (in moderation) and pepper. Slice the olives. Peel the eggs and dice into small pieces. Fold the eggs and olives into mayonnaise mixture to combine.
Spread egg salad on 4 slices of whole wheat bread. Chop the chives and sprinkle over the egg. Cut the tomatoes into slices and place over the chives. Top with remaining bread slices and cut in half.