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Egg Salad Sandwich Recipe

Ingredients:

2 large hard-cooked eggs, cooled under
running water
1 tbsp fat-free sour cream
2 tsp sweet pickle relish
2 tsp reduced-fat mayonnaise
1/4 tsp Dijon-style mustard
1 pinch salt, (optional)
1/4 cup finely-chopped celery
2 slice reduced-fat whole-wheat bread
Paprika for garnish, (optional)

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.

This recipe yields 2 servings. Serving size: 1/3 cup egg salad with 1
bread slice.

Exchanges Per Serving: 1 Medium-Fat Meat, 1 Starch.

Nutrition Facts: Calories 148; Calories from Fat 62; Total Fat 7g;
Saturated Fat 2g; Cholesterol 215mg; Sodium 296mg; Carbohydrate 14g;
Dietary Fiber 3g; Sugars 4g; Protein 9g.

Comments: If you love egg salad but have cut it from your meal plan
because of the cholesterol, try this zippy recipe, which discards half of
the egg yolks. With all of the taste of traditional egg salad and far less
fat, it's one of this cookbook author's favorite sandwiches.

Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 25 Calories; 1g Fat (47.3% calories
from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 2mg
Cholesterol; 145mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 0 Other
Carbohydrates.

NOTES : Recipe from "The Diabetes Snack Munch Nibble Nosh Book" by Ruth
Glick, (© American Diabetes Association, 1998)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: Ruth Glick

Preparation Time: 0:00
Servings: 2

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