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Low Fat Chunky Vegetable and Egg Salad Sandwiches Recipe

 

Ingredients

Servings: 4

 

1/4 cup fat-free or light sour cream

2 tbsp fat-free or light mayonnaise dressing

1 tbsp sweet-pickle relish

1/2 tbsp prepared mustard

1/4 tsp salt

1/8 tsp pepper

1/8 tsp red hot-pepper sauce

3 hard-cooked eggs, peeled

2 medium ribs of celery, chopped

1 medium green bell pepper, chopped

4 slices of whole-grain bread, lightly toasted

 

Nutrition Facts

 

Exchanges/Choices:

1 Starch

1 Very Lean Meat

1 Vegetable

 

Calories 135

    Calories from Fat 23

Fat 3g

    Saturated Fat 0.8g

Cholesterol 54mg

Sodium 491mg

Carbohydrate 21g

    Dietary Fiber 3g

    Sugar 5g

Protein 8g

Cooking Methods

  1. In a medium bowl, stir together and sour cream, mayonnaise, relish, mustard, salt, pepper and hot-pepper sauce.
  2. Cut the eggs in half. Discard two of the yolks. Chop the egg whites and remaining yolks. Add with the celery and bell pepper to the sour cream mixture. Stir to combine.
  3. To serve, spoon the egg salad onto the toast.

Fun Facts / Cooking Tips

Chunky, crunchy vegetables update a classic. Serve it open-face because it is just too much and too good to squeeze between two slices of bread!

Cooking tips: It is up to you whether to have the toast warm or room temperature. It is the crunch that counts.

 

 

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