Egg Salad Sandwich

== Description ==
Contributed by Healthy Recipes for Diabetic Friends Y-Group
* From: The Diabetes Snack, Munch, Nibble, Nosh Book
* Yield: 2 servings
== Ingredients ==
* 2 hard-cooked large eggs, cooled under running water
* 1 tbsp fat-free sour cream
* 2 tsp reduced-fat mayonnaise
* ¼ tsp Dijon-style mustard
* pinch salt (optional)
* ¼ 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 (⅓ cup egg salad with 1 bread slice):
* 148 Calories | 7g Fat | 215mg Cholesterol | 296mg Sodium | 14g Carbs | 3g Dietary Fiber | 4g Sugars | 9g Protein
* Diabetic Exchanges: 1 Starch | 1 Medium-Fat Meat
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Category:Healthy Recipes for Diabetic Friends
Category:Sandwich Recipes
Category:Hard-boiled egg Recipes
Category:Sour cream Recipes
Category:Mayonnaise Recipes
Category:Dijon mustard Recipes
Category:Celery Recipes
Category:Bread Recipes