Egg Salad Sandwiches
This recipe shows how to cut back on fat in a favourite sandwich filling.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 130 |
| protein | 8 g |
| fat | 5 g |
| carbohydrate | 15 g |
-
6 eggs
1/4 cup (50 mL) chopped celery
2 tbsp (25 mL) minced green onion
4 tsp (20 mL) light mayonnaise
4 tsp (20 mL) light sour cream
1 tbsp (15 mL) minced fresh parsley
1/4 tsp (1 mL) turmeric
1/4 tsp (1 mL) salt
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
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For more ideas on cooking with Real Cream, click here |
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