Egg Salad Sandwich
This egg salad sandwich recipe reduces fat by using only half the egg yolks and fat-free or reduced-fat ingredients. It offers a flavorful, lighter alternative to traditional egg salad sandwiches.
Ingredients
- 1/2 tsp Dijon-style mustard
- 2 Tbs fat-free sour cream
- 1/2 cup finely-chopped celery
- 4 large hard-cooked eggs cooled under running water
- Paprika for garnish (optional)
- 4 tsp reduced-fat mayonnaise
- 4 slices reduced-fat whole-wheat bread
- 2 pinch salt (optional)
- 4 tsp sweet pickle relish
Instructions
- Cut each of the 4 large hard-cooked eggs in half.
- Carefully remove the yolks from all halves.
- Discard 2 of the yolks (half of the total yolks).
- In a small bowl, mash the remaining 2 egg yolks.
- Add 2 tablespoons of fat-free sour cream, 4 teaspoons of sweet pickle relish, 4 teaspoons of reduced-fat mayonnaise, 1/2 teaspoon of Dijon-style mustard, and 2 pinches of salt (optional).
- Stir the mixture well to combine all ingredients.
- Stir in 1/2 cup of finely-chopped celery.
- Chop the egg whites and stir them into the yolk mixture.
- Spread the egg salad mixture evenly on each of the 4 slices of reduced-fat whole-wheat bread.
- Serve as open-faced sandwiches. If desired, garnish with a light sprinkling of paprika.
Notes & Wine Advice
Serving Advice
Serve these egg salad sandwiches fresh on reduced-fat whole-wheat bread for a light and satisfying meal. They pair well with a crisp green salad or fresh vegetable sticks for added crunch and nutrition. For a heartier option, add slices of tomato or avocado. These sandwiches are perfect for a quick lunch or a casual brunch, and the paprika garnish adds a subtle smoky flavor and attractive color. Enjoy chilled or at room temperature.Variations
To vary this recipe, try adding chopped fresh herbs such as dill, chives, or parsley for extra flavor. You can substitute the fat-free sour cream with Greek yogurt for a tangier taste and added protein. For a spicier kick, mix in a dash of hot sauce or a pinch of cayenne pepper. If you prefer a creamier texture, increase the amount of reduced-fat mayonnaise slightly. For a gluten-free version, serve the egg salad on gluten-free bread or crisp lettuce leaves as wraps.Wine Advice
Chardonnay: Chardonnay's creamy texture and subtle oak flavors complement the richness of the egg salad while balancing the tanginess of the Dijon mustard and sour cream. Sauvignon Blanc: Sauvignon Blanc offers bright acidity and citrus notes that refresh the palate and contrast nicely with the creamy and savory elements of the egg salad. Pair this egg salad sandwich with a sparkling water infused with lemon or cucumber slices for a refreshing, alcohol-free accompaniment that cleanses the palate. Estimated ingredient cost: USD 1.75 per serving, excluding optional sides and drinks. Local prices vary. Missing nutrition values have been estimated per serving; existing values were retained. Assumptions: Nutrition estimates are based on 4 large hard-cooked eggs (with half the yolks discarded), fat-free sour cream, reduced-fat mayonnaise, sweet pickle relish, Dijon mustard, celery, reduced-fat whole-wheat bread, and optional salt. Serving size is one sandwich made with one slice of bread and one-quarter of the egg salad mixture. Edible portions are assumed with no peel or shell. Sodium and cholesterol values include optional salt and standard ingredient content. Optional sides and drinks are excluded.Nutrition values
Calories: 148 kcal | koolhydraten: 15 g | Eiwitten: 10 g | Vet: 6 g | Verzadigd vet: 1.5 g | Natrium: 320 mg | Suiker: 3 g