Egg Salad Sandwich Recipe - Cooking Index
Egg Salad Sandwich Recipe - Cooking Index
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.
Courses: Sandwiches| 2 cups | 396g / 13oz | Hard-cooked eggs - cooled under (large) |
| Running water | ||
| 1 tablespoon | 15ml | Fat-free sour cream |
| 2 teaspoons | 10ml | Sweet pickle relish |
| 2 teaspoons | 10ml | Reduced-fat mayonnaise |
| 1/4 teaspoon | 1.3ml | Dijon-style mustard |
| 1 | Salt - (optional) | |
| 1/4 cup | 27g / 1oz | Finely-chopped celery |
| 2 | Reduced-fat whole-wheat bread | |
| Paprika for garnish - (optional) |
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.
Source:
American Diabetes Association at http://www.diabetes.org
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