Egg Salad Sandwich (Diabetic)
- 2 large hard-cooked eggs, cooled
- 1 tablespoon nonfat sour cream
- 2 teaspoons sweet pickle relish
- 2 teaspoons reduced-fat mayonnaise
- 1/4 teaspoon dijon-style mustard
- 1 pinch salt (optional)
- 1/4 cup celery, finely-chopped
- 2 slices whole wheat bread, reduced-fat
- paprika, for garnish (optional)
- Cut each egg in half.
- Carefully remove the yolks.
- Discard one yolk.
- In a small bowl, mash the remaining egg yolk.
- Add the sour cream, pickle relish, mayonnaise, mustard, and salt (if desired).
- Stir to mix well.
- Stir in the celery.
- Chop the egg whites and stir them into the yolk mixture.
- Spread the mixture on each slice of bread.
- Serve as open-faced sandwiches.
- If desired, garnish with a light sprinkling of paprika.
- Serving size: 1/3 cup egg salad with 1 bread slice.
- Exchanges Per Serving: 1 Medium-Fat Meat, 1 Starch.
- Nutrition Facts: Calories 148; Calories from Fat 62; Total Fat 7g; Saturated Fat 2g; Cholesterol 215mg; Sodium 296mg; Carbohydrate 14g; Dietary Fiber 3g; Sugars 4g; Protein 9g.
eggs, nonfat sour cream, sweet pickle, mayonnaise, mustard, salt, celery, whole wheat bread, paprika
Taken from www.food.com/recipe/egg-salad-sandwich-diabetic-275908 (may not work)