• 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)

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.