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

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

In a medium bowl, stir together and sour cream, mayonnaise, relish, mustard, salt, pepper and hot-pepper sauce.
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.
To serve, spoon the egg salad onto the toast.

Discover various cooking tips, health and nutrition facts.

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.

All trademarks are the property of their respective owners.