Egg Salad Sandwich

Submitted by John CrowleyCommunity Manager — March 12, 2008 at 6:51 am

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-style mustard
Pinch salt (optional)
1/4 cup finely chopped celery
2 slices reduced-fat whole-wheat bread
Paprika for garnish (optional)

Cooking Instructions

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.

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Comments (43 comments) Add your comment

Teresa40 Teresa40 February 9 at 6:49 pm

It is very good Linda.

msbadexample msbadexamp­le February 1 at 8:15 pm

Sounds great! I'll try this one for sure!

Linda

dietcherry dietcherry January 12 at 1:25 pm

Delicious!!!

Teresa40 Teresa40 January 2 at 4:38 pm

I made this recipe last week for dinner for my husband and I. Now Egg Salad isn't my favorite but I really enjoyed this one. It's very good. I had to double the recipe so we would have enough for the both of us. My husband just loves Egg Salad.

auntlinli auntlinli December 28 at 11:18 pm

Sounds delicious. I would add lettuce and sprouts for some more crunch