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    You are in: Home / Recipes / Egg Salad Sandwich (Diabetic) Recipe
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    Egg Salad Sandwich (Diabetic)

    Egg Salad Sandwich (Diabetic). Photo by Boomette

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    lazyme's Note:

    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.

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    Units: US | Metric

    • 2 large hard-cooked eggs, cooled
    • 1 tablespoon nonfat sour cream
    • 2 teaspoons sweet pickle relish
    • 2 teaspoons reduced-fat mayonnaise
    • 1/4 teaspoon dijon-style mustard
    • 1 pinch salt (optional)
    • 1/4 cup celery, finely-chopped
    • 2 slices whole wheat bread, reduced-fat
    • paprika, for garnish (optional)


    1. 1
      Cut each egg in half.
    2. 2
      Carefully remove the yolks.
    3. 3
      Discard one yolk.
    4. 4
      In a small bowl, mash the remaining egg yolk.
    5. 5
      Add the sour cream, pickle relish, mayonnaise, mustard, and salt (if desired).
    6. 6
      Stir to mix well.
    7. 7
      Stir in the celery.
    8. 8
      Chop the egg whites and stir them into the yolk mixture.
    9. 9
      Spread the mixture on each slice of bread.
    10. 10
      Serve as open-faced sandwiches.
    11. 11
      If desired, garnish with a light sprinkling of paprika.
    12. 12
      Serving size: 1/3 cup egg salad with 1 bread slice.
    13. 13
      Exchanges Per Serving: 1 Medium-Fat Meat, 1 Starch.
    14. 14
      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.

    Ratings & Reviews:

    • on October 14, 2012


      My son likes egg salad sandwich but can't have that at school because of allergies. So when I made them to him for dinner at home, he was so happy. He liked them so much. And he told me it was great with the celery. I used greek yogurt instead of sour cream. Thanks lazyme :) Made for PAC Fall 2012

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 20, 2011


      I made this skipping the sweet relish and it was excellent as part of a sandwich and salad dinner. Lots of flavor for egg salad and I just have to love the health factor. I like the open face so much that I think I'll be making many of my sandwich's with a single slice of bread and a knife and fork. Thanks so much for this hon. :D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 30, 2010

      looks toooo green :L

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    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

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