2 large hard-boiled eggs 1&1/2 t fat-free sour cream 2 t pickle relish 1 t low-fat mayonnaise 1/4 t dijon mustard 1 pinch salt (optional) 1/4 c finely chopped celery 2 slices 100% whole wheat bread paprika for garnish (optional)
Cut each egg in half. Carefully remove the yolks, and discard one. In a small bowl, mash the remaining yolk. Add the sour cream, pickle relish, mayo, 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 and serve as open-faced sandwiches. Garnish with a light sprinkle of paprika if desired. Makes 2 servings (1/3 c egg salad and one bread slice).