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Egg Salad Sandwich


Course : Sandwiches
Serves: 2
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Ingredients:


2 large hard-cooked eggs -- cooled under running water

1 tablespoons fat-free sour cream

2 teaspoons sweet pickle relish

2 teaspoons reduced-fat mayonnaise

1/4 teaspoon dijon-style mustard

1 dash salt -- optional

1/4 cup finely chopped celery

2 slices reduced-fat whole-wheat bread

1/4 teaspoon paprika -- for garnish
 

Preparation / Directions:


1. Cut each egg in half. Carefully remove the yolks. Discard one yolk. In a small bowl, mash the remaining egg yolk.

2. Add the sour cream, pickle relish, mayonnaise, mustard, and salt (if desired). Stir to mix well. Stir in the celery.

3. Chop the egg whites and stir them into the yolk mixture.

4. Spread the mixture on each slice of bread. Serve as two open-faced sandwiches.

5. If desired, garnish with a light sprinkling of paprika.

Note: 2 servings/Serving size: 1/3 cup egg salad with 1 bread slice

 

Nutritional Information:

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

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