Egg Salad Sandwich


(2 votes) 3 2

Easy to make egg salad, perfect on whole-wheat bread

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  • 2 hard-cooked large eggs, cooled under running water
  • 1 Tbs. fat-free sour cream
  • 2 tsp. reduced-fat mayonnaise
  • 1/4 tsp. Dijon-style mustard
  • Pinch salt (optional)
  • 1/4 C. finely chopped celery
  • 2 slices reduced-fat whole-wheat bread
  • Paprika for garnish (optional)

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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.

Reviews (3)

  • Ok ksteed.. this description is Egg Salad Sandwich, not reduced-fat. The ingredients are reduced so, how much fat do you discard with a teaspoon of an egg yolk? Maybe you can explain it to me. I'm against waste OF ANY KIND, being 74! LOL

    Flag as inappropriate starsrowan  |  April 23, 2011

  • Hi starsrowan,
    As this recipe appears to be a reduced-fat recipes, I think it recommends discarding 1 yolk to cut out some calories. Happy cooking!

    Flag as inappropriate ksteed  |  March 18, 2011

  • Why would you discard 1 yolk?

    Flag as inappropriate starsrowan  |  March 18, 2011

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