EGG SALAD SANDWICH

Yield: 2 servings (1/3 Cup egg salad with 1 bread slice)

Nutritional Information Per Serving (1/3 cup egg salad with 1 bread slice): Calories: 148, Fat: 7 g, Cholesterol: 215 mg, Sodium: 296 mg, Carbohydrate: 14 g, Dietary Fiber: 3 g, Sugars: 4 g, Protein: 9 g Diabetic Exchanges: 1 Starch, 1 Medium-Fat Meat

Source: "The Diabetes Snack, Munch, Nibble, Nosh Book"

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Ingredients

2 hard-cooked lge eggs, cooled
1 T FF sour cream
2 tsp RF mayonnaise
1/4 tsp Dijon-style mustard
Pickle Relish
Pinch salt (optional)
1/4 C finely chopped celery
2 slices RC whole-wheat bread
Paprika for garnish (optional)

Cut each egg in half. Carefully remove yolks. Discard one yolk.

In small bowl, mash egg yolk, add sour cream, pickle relish, mayonnaise, mustard, and salt (if desired). Mix well. Stir in celery, Chopped egg whites and yolk mixture.

Spread on each slice of bread. Serve as open-faced sandwiches. Garnish with a light sprinkling of paprika.