- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Egg Salad Sandwich



  1. Cut each egg in half. Carefully remove the yolks. Discard one yolk.
  2. In a small bowl, mash the remaining egg yolk. Add the sour cream, pickle relish, mayonnaise, mustard, and salt (if desired). Stir to mix well. Stir in the celery. Chop the egg whites and stir them into the yolk mixture.
  3. Spread the mixture on each slice of bread. Serve as open-faced sandwiches. If desired, garnish with a light sprinkling of paprika.

Nutritional Information Per Serving:

Calories: 148
Fat: 7 grams
Fiber: 3 grams
Sodium: 296 miligrams
Cholesterol: 215 miligrams
Protein: 9 grams
Carbohydrates: 14 grams
Sugars: 4 grams

Diabetic Exchanges

1 Starch, 1 Medium-Fat Meat

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