Pickle relish, dijon mustard and paprika give egg salad an extra punch of flavor. Spread mixture on a slice of bread or butter leaf for a lower-carb alternative.Ingredients
2 hard-cooked large eggs, cooled under running water
1 tablespoon fat-free sour cream
1 tablespoon pickle relish
2 teaspoons reduced-fat mayonnaise
1/4 teaspoon Dijon mustard
Pinch salt (optional)
1/4 cup finely chopped celery
2 slices reduced-fat whole-wheat bread
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.
Be sure to read instructions from Toma below. He'll show you how to reduce the cholesterol and sodium in this recipe to make it healthier.
- Saturated Fat
- Total Carbohydrates