2 hard-cooked eggs, chopped
1/4 c. finely chopped celery
1/2 tbsp. chopped fresh parsley
1 tsp. diced pimiento
1/2 tsp. salt
dash of pepper
2 to 3 tbsp. reduced calorie mayonnaise
6 (1/4-inch thick) slices whole wheat bread
2 slices tomato
2 lettuce leaves

Combine first 6 ingredients. Add mayonnaise and mix well. Spread 2 slices of bread with egg mixture. Top each with another slice of bread. Arrange tomato slices and lettuce on top of sandwich. Top with remaining bread. Cut each sandwich into quarters to serve, using wooden picks to hold layers together.

Yield: 2 servings.