Egg Salad Sandwich (Diabetic)

Recipe by lazyme
READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large hard-cooked eggs, cooled
  • 1
    tablespoon nonfat sour cream
  • 2
    teaspoons sweet pickle relish
  • 2
    teaspoons reduced-fat mayonnaise
  • 14
  • 1
    pinch salt (optional)
  • 14
    cup celery, finely-chopped
  • 2
    slices whole wheat bread, reduced-fat
  • paprika, for garnish (optional)
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DIRECTIONS

  • 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.
  • 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.
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