Oh, You Deviled Egg Sandy!

Have you tried those new Sandwich Thins by Orowheat? Whole wheat, 1/2 the cals of the bread equivalent? Yep. Those are the ones! Trust me, oh egg-slicer advocate, you really need to take my word on this. I boil a big batch of 18 eggs at a time. I boil them nice and long, probably 15-20, and cool them off quickly with ice water. They peel easier that way. Tap on the big end first to push the air bubble up through the egg, and then crack the rest of the shell and roll in your hands. It will come off like butter.

Ready to make this now? Okay, if you really must, take out some of the yolks to save yourself

the calories- okay, take out half of them, whatever. Now take those eggs and smash them through a tomato slicer - really, it is a huge improvement over the egg slicer, especially when slicing 18 eggs. Done? Great. Now they are ready for the fork to finish the job. Add some mayo - I prefer fat free, but you do what you will, just don't try to remove calories by removing yolks and then put it back in with Best Foods. That's just dumb. Ummm. For 18 eggs, maybe 1/4-1/3 cup? Depends on how dry you want it.

A little sprinkle of Splenda or sugar to sweeten things up, a teaspoon of mustard or more and a dash of paprika! Voila! Smashed, mixed, and ready to go, enjoy that baby on a Sandwich thin, or mix it up by cuddling it between a couple slices of Ezekiel's Cinnamon Raisin toast (shown here with a slice of Swiss). Not too shabby for a breakfast, lunch, or dinner munch.