Best 4 Egg Salad Sandwich Diabetic Recipes

Indulge in a delectable and diabetic-friendly egg salad sandwich that caters to your dietary needs without compromising on taste. Say goodbye to bland sandwiches and hello to a symphony of flavors that will satisfy your cravings while supporting your health goals. This article presents a collection of hand-picked recipes designed specifically for individuals with diabetes, featuring a variety of ingredients and preparation techniques that cater to your unique preferences and dietary restrictions. Whether you're a seasoned cook or a beginner in the kitchen, these recipes will guide you through the process of creating a delightful and nutritious egg salad sandwich that fits seamlessly into your diabetic lifestyle. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that promises both satisfaction and well-being.

Let's cook with our recipes!

DELICIOUS EGG SALAD FOR SANDWICHES

Delicious Egg Salad for Sandwiches image

This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.

Provided by wifeyluvs2cook

Categories Salad Egg Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

Ingredients

8 eggs
½ cup mayonnaise
1 teaspoon prepared yellow mustard
¼ cup chopped green onion
salt and pepper to taste
¼ teaspoon paprika

Steps:

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper and paprika. Stir and serve on your favorite bread or crackers.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 2.3 g, Cholesterol 382.5 mg, Fat 31.9 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 6.4 g, Sodium 350.6 mg, Sugar 1.2 g

EGG SALAD SANDWICHES

Egg Salad Sandwiches image

Mustard powder, dill weed, garlic powder, and onion flakes are combined in this amazing egg salad. I've always had rave reviews of this great sandwich salad. Best served chilled, on white or wheat bread.

Provided by Sara Slade

Categories Salad Egg Salad Recipes

Time 8h10m

Yield 4

Number Of Ingredients 9

Ingredients

8 hard-cooked eggs, diced
1 cup mayonnaise
¼ cup dried onion flakes
½ teaspoon salt
1 teaspoon mustard powder
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 teaspoon dill weed
8 slices white bread

Steps:

In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill. Cover, and refrigerate 8 hours, or overnight. To serve, spread equal amounts on 4 slices bread; top with remaining bread slices to make sandwiches.

Nutrition Facts : Calories 700.7 calories, Carbohydrate 31.6 g, Cholesterol 444.9 mg, Fat 56.2 g, Fiber 1.6 g, Protein 17.5 g, SaturatedFat 10.2 g, Sodium 1069 mg, Sugar 5.2 g

EGG SALAD SANDWICH (DIABETIC)

Egg Salad Sandwich (Diabetic) image

This sounds like a great low-fat egg salad. Recipe from "The Diabetes Snack Munch Nibble Nosh Book" by Ruth Glick. Cooking time does not include time for hard-boiling the eggs. Comments from the book: If you love egg salad but have cut it from your meal plan because of the cholesterol, try this zippy recipe, which discards half of the egg yolks. With all of the taste of traditional egg salad and far less fat, it's one of this cookbook author's favorite sandwiches.

Provided by lazyme

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 large hard-cooked eggs, cooled
1 tablespoon nonfat 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 celery, finely-chopped
2 slices whole wheat bread, reduced-fat
paprika, for garnish (optional)

Steps:

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.
Serving size: 1/3 cup egg salad with 1 bread slice.
Exchanges Per Serving: 1 Medium-Fat Meat, 1 Starch.
Nutrition Facts: 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.

Nutrition Facts : Calories 179.2, Fat 8, SaturatedFat 2.2, Cholesterol 189, Sodium 290.6, Carbohydrate 15.9, Fiber 2.2, Sugar 4.6, Protein 10.4

ARMENIAN-STYLE POTATO SALAD

Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

Ingredients

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
Transfer cooked potatoes to a large mixing bowl and let cool slightly.
While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

Tips:

Choose the right bread: Opt for whole-grain or multigrain bread instead of white bread, as they are higher in fiber and nutrients.
Use low-fat mayonnaise: If you're watching your fat intake, use low-fat or fat-free mayonnaise instead of regular mayonnaise.
Add some crunch: To add some texture and flavor to your egg salad sandwich, add some chopped celery, onion, or cucumber.
Use fresh herbs: Fresh herbs like dill, parsley, or chives can add a pop of flavor to your egg salad sandwich.
Don't overmix: Overmixing the egg salad can make it dry and rubbery. Mix it just until the ingredients are combined.
Chill before serving: Chilling the egg salad sandwich before serving allows the flavors to meld and makes it easier to eat.

Conclusion:

Egg salad sandwiches are a delicious and versatile lunch option that can be enjoyed by people with diabetes and non-diabetics alike. By following these tips, you can make an egg salad sandwich that is both healthy and satisfying.