2 servings

Ingredients

• 2 large hard-cooked eggs cooled under
  running water
• 1 tbsp. fat-free sour cream
• 2 tsp. sweet pickle relish
• 2 teaspoons reduced-fat mayonnaise
• 1/4 tsp. Dijon-style mustard
• 1 pinch salt (optional)
• 1/4 cup 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.

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