Egg Salad Sandwich

By John Crowley

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.

Egg Salad Sandwich
photographer: Nikki Sheriff
  • 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)

  1. 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.

  2. 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.

Nutritional Facts

Saturated Fat
Total Carbohydrates

lunch sandwiches eggs dijon carbs under 45g best of recipes june 2010 calcium vitamin d

67 replies

Pro Crafter
Pro Crafter 2016-06-14 06:42:33 -0500 Report

This sounds great, thanks for sharing. Where are the instructions from Toma? I don't see it anywhere.

JSJB 2012-04-25 15:53:57 -0500 Report

Will try it. Like the low carbs but will cut out the bread and put it on iceberg lettuce.

BSMOM2 2011-10-01 03:00:00 -0500 Report

Sounds wonderful, I'll have to try this one, sounds like something we both can eat together. What makes it hard for me is having to make two diff. meals for myself & my husband. I usually just give up & have a little of what he's having but its not wking out for me, the "diabetic"

nzingha 2011-06-19 20:25:48 -0500 Report

i loooove bread..but i have to be careful how much i eat…i miss it my doc says…cut back on eggs..

moonrose 2011-06-06 12:58:38 -0500 Report

I agree with you Karenk213! also, I have heard to that diabetics should have only 2 eggs per week, counting any egg that is in something they are going to eat. I used to love to have eggs, regularly, but I avoid them as much as I can now.

karenk213 2011-06-04 11:22:12 -0500 Report

gg yolks are discarded to lower cholestrol. many health sites say one egg yolk has 200 mg cholestrol so I dont see how there is only 61 mg in this receipe with one egg yolk.

Incmeister 2011-06-02 14:05:06 -0500 Report

This is different - I usually just add mustard of some sort with my mayo - on lettuce is good but I like to put it in a dish and eat it that way - warm or cold. I think I will try this rec. What about using plain fat-free yogurt instead of sour cream - anyone try that? OR is that just weird??

paparoo 2011-06-01 13:42:12 -0500 Report

Why are we discarding one whole egg yolk? I have so much to learn…

I always chop up some fresh tomato and mix it in to the egg salad. I omit the celery because of personal taste.

camdenvw 2011-06-01 10:49:47 -0500 Report

I have made this salad but put a scoop of it on a bed of lettuce. It eliminates the need for bread. It's great this way, especially for lunch.

awanagramma 2011-06-01 09:36:18 -0500 Report

and I really prefer to put this same mixture on romane lettuce leaves and forget the bread althogether.. I love lettuce wraps