Here’s a quick egg salad sandwich that takes minutes to make and won’t break your calorie or carbohydrate bank. Olives and red peppers are ingredients associated with the sunny Mediterranean countries. They add zing to this quick egg salad.

Helpful hints: The egg salad can be made in a food processor. Be careful to pulse the blades just a few times to keep it from becoming too finely chopped or mushy.

On the side, you can keep hard cooked eggs in the refrigerator for snacks or quick salads.

This recipe comes from “Mix’n’Match Meals in Minutes for People with Diabetes” by Linda Gassenheimer, published by the American Diabetes Association (online at store.diabetes.org).