Egg Salad Sandwich

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  • From: The Diabetes Snack, Munch, Nibble, Nosh Book
  • Yield: 2 servings



  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.

Nutritional information[edit]

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