Egg Salad Sandwiches
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 130 |
| pro | 8 g |
| total fat | 5 g |
| carb | 15 g |
This egg salad sandwich recipe is tops for being low in fat. Made with celery, light mayo and sour cream, it's a Tested Till Perfect egg salad that's sure to please!
Ingredients
- 6 eggs
- 1/4 cup chopped celery
- 2 tbsp minced green onion
- 4 tsp light mayonnaise
- 4 tsp light sour cream
- 1 tbsp minced fresh parsley
- 1/4 tsp turmeric
- 1/4 tsp salt
- 1 Pinch cayenne pepper
- 6 slices whole wheat bread
Preparation
In saucepan, cover eggs with water; bring to boil. Remove from heat, cover and let stand for 20 minutes. Drain and chill under cold running water. (Eggs can be cooked, and refrigerated for up to 2 days). Shell eggs; separate 3 yolks from whites and reserve for another use. Finely chop remaining eggs and whites.
In bowl, combine chopped eggs, celery, green onion, mayonnaise, sour cream, parsley, turmeric, salt and cayenne. Spread on bread.
Source : © CanadianLiving.com
- Keywords : Lunch; Eggs; Celery; Green onions; Boil; Mayonnaise; Sour Cream;
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