Curried Egg Salad
 

I threw this together as an experiment and it turned out really well! I put mine in a wrap, but it would make a great regular sandwich filling or you could even eat it plain! It makes a lot because of the coleslaw, so you'll probably have enough left over to eat on the side anyway. You could also probably half the dressing recipe if you're concerned about calories...

All of these measurements are approximate since I didn't measure the ingredients. I just kind of eyeballed it.

Curried Egg Salad
2 Tbsp light mayo (I use Kraft Olive Oil Mayo)
2 Tsp white wine vinegar
1 Tbsp skim milk (may need more to thin dressing)
1 Tsp curry powder (or more to taste)
1 packet Splenda (if you want it less sweet, you can use less or omit)
1 hard boiled egg, chopped (or use two egg whites)
1 Tbsp sweet pickle relish
1 green onion, finely chopped
1 small handful of chopped onion
1/2 stalk of celery, finely chopped
1 Cup coleslaw mix

In a bowl, mix mayo, white wine vinegar, skim milk, Splenda and curry powder until smooth adding more milk as needed to reach the desired consistency (should be like a coleslaw dressing, not too thick, but not thin either). Add in chopped green onion, onion, celery, egg, relish and coleslaw mix and toss to coat. Enjoy!

Sounds yummy!!