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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-style 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.
Per Serving (yield 2 servings): Calories: 174, Fat 5.25g, Saturated Fat: 0.5g, Cholesterol: 61mg, Sodium: 308mg, Total Carbohydrates: 22g, Fiber 3.25g, Protein: 11g
| From | Comment |
|---|---|
Teresa40 |
September 17, 2009 7:15 PM Toodles and Karen you are both most welcome. It is very nice to be able to have sandwich recipes for diabetics. |
Karen Lee |
September 11, 2009 4:15 AM Say......I need to take some sandwiches on Wednesday to a meeting....you just saved my life.....I had no idea what I wanted to make.... Thanks! |
toodles |
September 7, 2009 6:30 AM I plan to make this egg salad sandwich. It is so helpful to be able to check out recipes that are provided for diabetics. Thank you. |
Teresa40 |
September 3, 2009 2:10 PM Oh good I'm glad you liked it. You know I actually forgot about this recipe lmao. Will try it now that I remembered about it. |
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