Egg Salad Sandwich (Diabetic)

1. 1

   Cut each egg in half.

2. 2

   Carefully remove the yolks.

3. 3

   Discard one yolk.

4. 4

   In a small bowl, mash the remaining egg yolk.

5. 5

   Add the sour cream, pickle relish, mayonnaise, mustard, and salt (if desired).

6. 6

   Stir to mix well.

7. 7

   Stir in the celery.

8. 8

   Chop the egg whites and stir them into the yolk mixture.

9. 9

   Spread the mixture on each slice of bread.

10. 10

    Serve as open-faced sandwiches.

11. 11

    If desired, garnish with a light sprinkling of paprika.

12. 12

    Serving size: 1/3 cup egg salad with 1 bread slice.

13. 13

    Exchanges Per Serving: 1 Medium-Fat Meat, 1 Starch.

14. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.