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Ham and Egg Salad Sandwiches

Prep time 10 mins
Chill time 15 mins
Yield 4 servings (serving size: 1 sandwich)
Using only three of the six egg yolks helps to keep the fat down without sacrificing the salad's creamy texture.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection