Egg Slaw Sandwiches

6 eggs
1/2 (one-half) cup green onion, finely chopped
1/4 (one-quarter) cup dill pickles, finely chopped
1/4 (one-quarter) cup low-fat mayonnaise
2 cups cabbage, thinly sliced
1 cup bean sprouts, chopped
1/4 (one-quarter) cup carrot, shredded
2 Tablespoons low-fat Italian salad dressing
12 slices dark rye bread

Place eggs in saucepan and add enough water to cover by one inch. Cover saucepan and bring to a boil. Remove from heat. Let stand, covered for 15 minutes. Drain hot water from eggs and cover with cold water until completely cool, about five minutes, then peel. Chop into small pieces and place in bowl. Add onion, pickles and mayonnaise. In another bowl, combine cabbage, sprouts, carrot and salad dressing. Toss well. Lay six slices of bread on cutting board. Spread about one-third cup coleslaw on each slice. Add one-half cup egg salad and spread evenly. Top with remaining bread slices. Yields six sandwiches.