EGG SALAD SANDWICH
Yield: 2 servings (1/3 cup egg salad with 1 bread slice)
Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"
Info:
diabeticgourmet.com/book_archive/details/1.shtmlINGREDIENTS
- 2 hard-cooked large eggs, cooled under running water
- 1 tablespoon fat-free sour cream
- 2 teaspoons reduced-fat mayonnaise
- 1/4 teaspoon Dijon-style mustard
- Pinch salt (optional)
- 1/4 cup finely chopped celery
- 2 slices reduced-fat whole-wheat bread
- Paprika for garnish (optional)
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.
Nutritional Information Per Serving (1/3 cup egg salad with 1 bread slice):
Calories: 148, Fat: 7 g, Cholesterol: 215 mg, Sodium: 296 mg,
Carbohydrate: 14 g, Dietary Fiber: 3 g, Sugars: 4 g, Protein: 9 g
Diabetic Exchanges: 1 Starch, 1 Medium-Fat Meat