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The Recipe Instructions |
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Ingredients
2 large hard-cooked eggs, cooled under
running water
1 tbsp fat-free sour cream
2 tsp sweet pickle relish
2 tsp reduced-fat mayonnaise
1/4 tsp Dijon-style mustard
1 pinch salt, (optional)
1/4 cup finely-chopped celery
2 slice reduced-fat whole-wheat bread
Paprika for garnish, (optional)
Directions
Cut each egg in half. Carefully remove the yolks. Discard one yolk.
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.
Spread the mixture on each slice of bread. Serve as open-faced sandwiches.
If desired, garnish with a light sprinkling of paprika.
This recipe yields 2 servings. Serving size: 1/3 cup egg salad with 1
bread slice.
Exchanges Per Serving: 1 Medium-Fat Meat, 1 Starch.
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.
Comments: If you love egg salad but have cut it from your meal plan
because of the cholesterol, try this zippy recipe, which discards half of
the egg yolks. With all of the taste of traditional egg salad and far less
fat, it's one of this cookbook author's favorite sandwiches.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"
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Per Serving (excluding unknown items): 25 Calories; 1g Fat (47.3% calories
from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 2mg
Cholesterol; 145mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 0 Other
Carbohydrates.
NOTES : Recipe from "The Diabetes Snack Munch Nibble Nosh Book" by Ruth
Glick, (© American Diabetes Association, 1998)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Contributor: Ruth Glick
Preparation Time: 0:00
Servings: 2
Diet Egg Salad Sandwich Recipe brought to you by Diet Recipes To-Go
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Foods containing allyl sulfides
( includes pickled shallots, onions and welsh onion) The onion and garlic family of foods is rich in allyl sulfides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer. Even though there is not much real proof available, allyl sulfides are also thought by many researchers to help with colds, sterilization and diabetes. Foods containing allyl sulfides also help you lose weight, so make sure you add them to your diet. Lycopene superfoods (includes watermelon, papaya and sweet gourd) Lycopene is a non-synthetic coloring agent and one of the phytochemical group known as 'carotenids'. Lycopene is behind the deep red hue of quite a few fruit and vegetables. Unlike many other nutritional compounds, it is not damaged during the cooking process, but is noticeably enhanced by being heated. . Lycoprene's main nutritional contribution is that it is an antioxidant and seems to be of use in the battle to lower the risk of contracting cancer. Lycopene is the strongest remover of singlet oxygen, which is connected with skin aging. It is also believed to hamper the growth of atherosclerosis. |