1/2 Photos of Egg Salad Sandwich (Diabetic)
This sounds like a great low-fat egg salad. Recipe from "The Diabetes Snack Munch Nibble Nosh Book" by Ruth Glick. Cooking time does not include time for hard-boiling the eggs. Comments from the book: 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.
My Private Note
Units: US | Metric
- 1Cut each egg in half.
- 2Carefully remove the yolks.
- 3Discard one yolk.
- 4In a small bowl, mash the remaining egg yolk.
- 5Add the sour cream, pickle relish, mayonnaise, mustard, and salt (if desired).
- 6Stir to mix well.
- 7Stir in the celery.
- 8Chop the egg whites and stir them into the yolk mixture.
- 9Spread the mixture on each slice of bread.
- 10Serve as open-faced sandwiches.
- 11If desired, garnish with a light sprinkling of paprika.
- 12Serving size: 1/3 cup egg salad with 1 bread slice.
- 13Exchanges Per Serving: 1 Medium-Fat Meat, 1 Starch.
- 14Nutrition 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.
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Nutritional Facts for Egg Salad Sandwich (Diabetic)
Serving Size: 1 (112 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 179.1
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 2.1 g
- Cholesterol 188.9 mg
- Sodium 290.6 mg
- Total Carbohydrate 15.8 g
- Dietary Fiber 2.1 g
- Sugars 4.6 g
- Protein 10.4 g