Egg Salad Sandwich Diabetic Food

SIMPLE HOMEMADE EGG SALAD SANDWICH

Simple Homemade Egg Salad Sandwich image

Simple, easy, and tastes great. Cook time is for the eggs. Great for lunches, picnics, cook outs, snacks, finger foods, etc.

Provided by Miss Tinkerbell

Categories Spreads

Time 15m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

6 hard-boiled eggs
3 tablespoons mayonnaise (I use light mayo on mine, don't care for salad dressing, use more mayo if needed)
1 tablespoon mustard (I use regular yellow mustard)
1 tablespoon relish
pepper (optional)
lettuce (optional)
6 slices whole wheat bread (any type will do)

Steps:

Finely chop boiled eggs.
Mix in mayo 1 tablespoon at a time, so not to add too much.
Mix in mustard, relish and pepper.
Put egg salad mixture on bread (toasted is good as well), also good on rolls for finger foods.
Top sandwich with lettuce.
Enjoy!

Nutrition Facts : Calories 303.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 373, Sodium 485.6, Carbohydrate 26.3, Fiber 4, Sugar 5.7, Protein 20.1

EGG SALAD SANDWICH (DIABETIC)

Egg Salad Sandwich (Diabetic) image

This sounds like a great low-fat egg salad. Recipe from "The Diabetes Snack Munch Nibble Nosh Book" by Ruth Glick. Cooking time does not include time for hard-boiling the eggs. Comments from the book: 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.

Provided by lazyme

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 large hard-cooked eggs, cooled
1 tablespoon nonfat sour cream
2 teaspoons sweet pickle relish
2 teaspoons reduced-fat mayonnaise
1/4 teaspoon dijon-style mustard
1 pinch salt (optional)
1/4 cup celery, finely-chopped
2 slices whole wheat bread, reduced-fat
paprika, for garnish (optional)

Steps:

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.
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.

Nutrition Facts : Calories 179.2, Fat 8, SaturatedFat 2.2, Cholesterol 189, Sodium 290.6, Carbohydrate 15.9, Fiber 2.2, Sugar 4.6, Protein 10.4

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