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Egg Salad Sandwich
By John Crowley
March 12, 2008
32,165
62
38
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)
Directions
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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Nutritional Facts
- 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
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Comments (62 comments)
Add your commentSounds 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"
This sounds delicious! Thanks for sharing!
i loooove bread..but i have to be careful how much i eat…i miss it already..plus my doc says…cut back on eggs..
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.
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.
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??
I make a lot of egg salad-this recipe is a fave of mine!
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.
thats sound so good im going to make me some tonight
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.
and I really prefer to put this same mixture on romane lettuce leaves and forget the bread althogether.. I love lettuce wraps
sounds great cant wait to try this.
This is very good. I have made it into a double recipe.
This sounds great for lunch…Thanks..
I always used a dash of vinegar in mine, never cared for the sour cream.
Its really nice taste. I like this.
yum - I'll have to try this. I use to eat egg salad as a child. I always liked it warm. Never liked it cold.
As I said it's a very good recipe. My husband and I loved it. Haven't made it since but forgot about it actually. Will have to make it again very soon. Sometimes my husband and I like to eat sandwiches in the summer when it's hot outside.
I just had egg salad today. But I think I'd like to try this recipe out. It sounds very appetizing.
It is very good Linda.