From Toma's Recipe Pick of the Week:

The numbers I come up with for this recipe are:

John's Egg Salad sandwich (RCP 291)
Recipe Gram Wt: 235.30g/8.30oz
Servings: 1.0
Serving Size: 235.30g/8.30oz Calories/Serving: 396.17 PCF Ratio: 22-47-31

EGG WHITE, CHICKEN, RAW (SR 01124) - fresh 2 large
SOUR CREAM, NONFAT (SR 01194) 1 tbsp
PICKLE RELISH, HAMBURGER (SR 11958) 1 tbsp
SALAD DRESSING, MAYONNAISE, DIET (SR 43599) - no cholesterol 2 tsp
CELERY, RAW (SR 11143) 1/4 cup
PAPRIKA (SR 02028) .5 tsp
Squirlly Bread (PFI 11) - Bread 08, Squirrelly Sept 10 08 New Recipe, New Moisture 2 slices
EGG, CHICKEN, YOLK, FRESH, RAW (CN 127a) - data from Canadian Egg Marketing Assoc 1 egg
MUSTARD, PREPARED, DIJON (BN 121189) 1 tsp

Recipe Nutrient Analysis:

Nutrient Single Serving Total Recipe
Calories 396.17 396.17
Protein (g) 22.28 22.28
Carbohydrates (g) 46.93 46.93
Fat (g) 13.82 13.82
Saturated Fat (g) 2.98 2.98
Cholesterol (mg) 204.76 204.76
Sodium (mg) 844.28 844.28
Dietary Fiber (g) 10.50 10.50

This is posted at http://www.diabeticconnect.com/recipes/20-egg-salad-sandwich
I will often refer to the PCF Ration (Ratio of Protein Carbohydrate and fat) The PCF for this sandwich is 17-54-29. By swapping the whole wheat for spouted whole grain bread available in my area I was able to change the PCF to 22-47-31. I usually shoot for a ratio of 20-50-30 which is fairly easy to accomplish with this recipe. The bread I swapped for was Squirrelly bread from Silver Hills Bakery (www.silverhillsbakery.com) which is made without flour. This is available in western Canada and on the west coast of the US from Northern California up the coast to Washington and in Idaho. In other parts of the US you can find other breads made without flour. Another better bread choice found all across the US Canada and Mexico is Ezekiel Bread from “Food For Life” (www.foodforlife.com). Either of these breads decrease the overall Glycemic index of the recipe since breads made from whole sprouted grains have a much lower glycemic response than breads made any wheat flour.

What I try to accomplish is a diet that is good overall, not just for controlling blood glucose. One concern we have is cholesterol. John has already done a good thing by removing one egg yolk. The egg yolk is what gives this recipe much of its flavor. The other yolk could be discarded also but the taste would suffer.
The egg producers tell us there is no connection between dietary cholesterol and cholesterol as it shows in a blood test. The American Heart Association tells us to consume less than 250-300 mg cholesterol per day. Each large egg yolk contains about 211 mg of cholesterol. It is easy to boil the egg and just throw away the yolk. That reduces the total fat from 13.44 grams to 2.8 grams of fat while reducing the cholesterol from 203 mg down to 1.92 mg. To get some of the flavor back try paprika, onion powder and garlic powder in small quantities.
The next thing I would focus on is the 844 mg of sodium. There are things we can do to keep the flavor and reduce the sodium. The pickle relish can be replaced apple cider vinegar and Lemon juice. Reducing the sodium by 164 mg. The Dijon mustard can be replaced with mustard seed and vinegar.
Many foods have sodium occurring naturally. In this recipe there is 109 mg of sodium in the two egg whites, 11.5 in the sour cream, 164 mg in the pickle relish, 71 mg in the non fat mayo, 340m in the bread, and 120 mg in the Dijon Mustard. We can reduce the sodium by 284 mg by using vinegar lemon juice and mustard seed in place of the relish and mustard.

I just made my husband's lunch for tomorrow using this recipe...and I took a bite of it....tasted great and I think I will use this recipe again....

I use cream cheese and lite mayo instead of sour cream. And add a little onion and parsely. Also, if you are a cheese lover you can add a white or yelloe dip to this. That really puts your foot in it.

I tried this and it was GREAT! Thanks for sharing with us.

this is a very tasty salad i make it often good protein source