If you love egg salad but have cut it from your meal plan because of the cholesterol, try this zippy Egg Salad Sandwich recipe, and discard half of the egg yolks. The remaining yolks can be used in other recipes so are not wasted. The relish, mustard and celery gives this recipe a hidden kick. The relish give the hit of pickles. The mustard gives the subtle warmth that it should have. Finally the celery gives a crunch, a new texture that is missing from most boring sandwiches. This is ideal for lunch, lunch boxes and picnics and everybody enjoys them from young to old.
Egg Salad Sandwich
- Cut each egg in half. Carefully remove the yolks.
- 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.