Egg Salad Sandwich (diabetic)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 2 large hard-cooked eggs, cooled
• 1 tablespoon nonfat sour cream
• 2 teaspoons sweet pickle relish
• 2 teaspoons reduced-fat mayonnaise
• 1/4 teaspoon dijon-style mustard
• 1 pinch salt (optional)
• 1/4 cup celery, finely-chopped
• 2 slices whole wheat bread, reduced-fat
• paprika, for garnish (optional)

Recipe

• 1 cut each egg in half.
• 2 carefully remove the yolks.
• 3 discard one yolk.
• 4 in a small bowl, mash the remaining egg yolk.
• 5 add the sour cream, pickle relish, mayonnaise, mustard, and salt (if desired).
• 6 stir to mix well.
• 7 stir in the celery.
• 8 chop the egg whites and stir them into the yolk mixture.
• 9 spread the mixture on each slice of bread.
• 10 serve as open-faced sandwiches.
• 11 if desired, garnish with a light sprinkling of paprika.
• 12 serving size: 1/3 cup egg salad with 1 bread slice.
• 13 exchanges per serving: 1 medium-fat meat, 1 starch.
• 14 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.