Egg Salad Sandwich
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.
Ingredients
- 2 large hard-cooked eggs cooled under running water
- 1 Tbs fat-free sour cream
- 2 tsp sweet pickle relish
- 2 tsp reduced-fat mayonnaise
- ¼ tsp Dijon-style mustard
- 1 pinch salt (optional)
- ¼ cup finely-chopped celery
- 2 slices reduced-fat whole-wheat bread
- Paprika for garnish (optional)
Instructions
- 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.
Notes / Tips / Wine Advice:
Serve as open-faced sandwiches. If desired, garnish with a light sprinkling of paprika.
Nutritional Information
Calories: 148 kcal
