Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    hard-cooked large eggs -- cooled under
                        -- running water
   1      tablespoon    fat-free sour cream
   2      teaspoons     sweet pickle relish
   2      teaspoons     reduced-fat mayonnaise
     1/4  teaspoon      dijon-style mustard
   1      pinch         salt -- optional
     1/4  cup           finely chopped celery
   2      slices        reduced-fat whole-wheat bread
                        paprika -- for garnish
                        -- (optional)

Preparation:

1. Cut each egg in half. Carefully remove the yolks. Discard one yolk. In a small bowl, mash the remaining egg yolk.

2. Add the sour cream, pickle relish, mayonnaise, mustard, and salt (if desired). Stir to mix well. Stir in the celery.

3. Chop the egg whites and stir them into the yolk mixture.

4. Spread the mixture on each slice of bread. Serve as two open-faced sandwiches.

5. If desired, garnish with a light sprinkling of paprika.

Note: 2 servings/Serving size: 1/3 cup egg salad with 1 bread slice

Nutritional Information:

Calories -- 148 Calories from Fat -- 62 Total Fat -- 7g Saturated Fat -- 2g Cholesterol -- 215mg Sodium -- 296mg Carbohydrate -- 14g Dietary Fiber -- 3g Sugars -- 4g Protein -- 9g