Deviled Egg Sandwiches
Peel the eggs, chop, and place in a small bowl. Mash the eggs with the mayonnaise and the Dijon mustard. Stir in the paprika, salt, and pepper.
Shred the lettuce leaf. Finely chop the tomato to yield about 2 heaping tablespoons. Stir the lettuce and tomato into the egg mixture.
If using crusty bread, spread half of the mixture on 1 slice of bread. Place the other slice on top and close. If using pita pockets, stuff half of the egg mixture into each pocket. If not eating immediately, store in a resealable plastic bag or a plastic container until ready to eat.
Yields 2 sandwiches
Dieters take note: Regular mayonnaise is high in fat and calories. For a healthier meal, use low-fat mayonnaise or substitute plain yogurt.