Ham and Egg Salad Sandwiches

Oxmoor House
Using only three of the six egg yolks helps to keep the fat down without sacrificing the salad's creamy texture.
4 servings (serving size: 1 sandwich)


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1/3 cup plain fat-free yogurt
1 tablespoon light mayonnaise
1 1/4 teaspoons sugar
1 teaspoon Cajun seasoning (such as Spice Island Louisiana Style)
1/8 teaspoon salt
6 hard-cooked large eggs
4 ounces lean deli ham, cut into 1/4-inch cubes
1/2 cup finely chopped celery
1/8 teaspoon pepper
1 (16-ounce) loaf unsliced French bread


Prep: 10 Minutes
Chill: 15 Minutes

Combine first 5 ingredients in a medium bowl; stir well.

Peel eggs, discarding 3 yolks. Chop egg whites and remaining 3 yolks; stir into yogurt mixture. Add ham and celery; stir gently. Sprinkle with pepper. Cover and chill 15 minutes or until ready to serve.

Remove soft bread from center of French bread loaf. Reserve soft bread for another use. Fill center of loaf with salad. Cut into four equal sandwiches, and serve immediately.

Created date

March 2010

Nutritional Information

Calories 245
Fat 7.3 g
Satfat 2.1 g
Protein 17.1 g
Carbohydrate 27.8 g
Cholesterol 176 mg
Iron 1.7 mg
Sodium 835 mg
Caloriesfromfat 27 %
Fiber 1.6 g
Calcium 83 mg