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!
- Portion size 6 servings
- Credits : © CanadianLiving.com
- 6 eggs
- 1/4 cup chopped celery
- 2 tablespoons minced green onions
- 4 teaspoons light mayonnaise
- 4 teaspoons light sour cream
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 1 pinch cayenne pepper
- 6 slices whole wheat bread
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.
Nutritional facts <b>Per serving:</b> about
- Protein 8 g
- Calories 130.0
- Total fat 5 g
- Total carbohydrate 15 g