Egg Salad Sandwich

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Egg Salad Sandwich
2 servings/Serving size:
1/3 cup egg salad with 1 bread slice

2 hard-cooked large eggs, cooled under running water
1 Tbsp fat-free sour cream
2 tsp sweet pickle relish
2 tsp reduced-fat mayonnaise
1/4 tsp Dijon-style mustard
Pinch salt (optional)
1/4 cup finely chopped celery
2 slices reduced-fat whole-wheat bread
Paprika for garnish (optional)

1.Cut each egg in half. Carefully remove the yolks.
Discard one yolk.
2.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.
3.Spread the mixture on each slice of bread. Serve as
open-faced sandwiches. If desired, garnish
with a light sprinkling of paprika.

Exchanges Per Serving:
Medium Fat Meat Exchange -- 1
Starch Exchange -- 1
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

copyright 2001 American Diabetes Association