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

 * 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
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