Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 hard-cooked large eggs, cooled under running water
- 1 tbsp fat-free sour cream
- 2 tsp reduced-fat mayonnaise
- ¼ tsp Dijon-style mustard
- pinch salt (optional)
- ¼ cup finely chopped celery
- 2 slices reduced-fat whole-wheat bread
- paprika for garnish (optional)
Directions
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.