8 slices low-calorie whole-grain bread (with no more than 50 calories per slice)

3/4 c low-fat mayonnaise

1/2 c grated parmesan cheese

1/2-1 tsp ground black pepper

12 hard-boiled egg whites, cooled and roughly chopped

1/2 red bell pepper, finely diced

2 stalks celery, finely diced

arugula leaves

Toast the bread.

In a lg mixing bowl, combine the mayonnaise, parmesan cheese, and 1/2 tsp black pepper.

Add the chopped egg whites, bell pepper, and celery, and stir to evenly coat. Taste and add another 1/2 tsp black pepper, if desired.

Place arugula leaves on each side of toast and divide the egg salad mixture evenly on top. Enjoy open-faced or closed. Each serving consists of 2 slices toasted bread, arugula leaves, and 1 1/4 cups egg salad.

4 servings 247 calories per serving