Egg Salad Sandwich with Cheddar Cloud Bread

1762
Photo Credits: diabeticconnect.com

INGREDIENTS

  • 3 eggs, separated
  • 1 packet stevia
  • 3 TBL cream cheese, softened
  • 1/4 tsp cream of tartar
  • 1/2 cup shredded cheddar cheese
  • 4 eggs, hard boiled and chilled
  • 2 TBL light mayonnaise
  • 1 tsp mustard
  • 1/4 tsp dried dill weed
  • pinch of pepper
  • 2 strips of bacon, cooked and cut in half
  • 2 large slices of tomato
  • 6 slices of avocado

DIRECTIONS

  1. Preheat the oven to 300 degrees.
  2. In one bowl, beat the egg whites and cream of tartar until stiff peaks form.
  3. In another bowl, mix the egg yolks, cream cheese and stevia. Fold the egg whites gently into the yolk mix, being careful not break it down.
  4. On a baking sheet lined with parchment paper, scoop the mixture into 4 even rounds.
  5. On two of the rounds (the tops), sprinkle 1/4 cup cheddar cheese on each.
  6. Bake on middle rack for 30-35 minutes, or until they’re golden brown.
  7. Dice the hard boiled eggs and place them in a bowl. Add the mayonnaise, mustard, dill weed and pepper. Stir until well incorporated.
  8. Scoop half the mixture on one of the bottom pieces of your cloud bread. Top with two halves of bacon, a tomato slice, three slices of avocado and the cloud bread top.
  9. Repeat with the other sandwich.

Servings: 2

Nutritional Facts

calories: 625
fat: 49.5 g
carbohydrates: 9 g
protein: 16 g
sodium: 757 mg
dietary fiber: 3g

Credits to: diabeticconnect.com