Greek Yogurt Egg Salad Sandwich recipe
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Ingredients
- 2 large eggs 2 tablespoons plain low-fat Greek yogurt 1 tablespoon mustard, or to taste 3 cherry tomatoes, diced 1 tablespoon chopped fresh chives, or to taste 2 teaspoons lemon juice 1 teaspoon chopped fresh dill, or to taste 1 pinch garlic powder, or to taste sea salt and ground black pepper to taste ¼ cup baby spinach, or to taste 2 slices whole grain bread, toasted
Nutrition Info
- 329.2 caloriescarbohydrate: 29.7 gcholesterol: 373.4 mgfat: 13.6 gfiber: 5.3 gprotein: 23.6 gsaturatedFat: 4.1 gservingSize: -sodium: 874 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Greek Yogurt Egg Salad Sandwich
Directions
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Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and place in the refrigerator until cold, about 30 minutes.
Peel the shells off the eggs. Take the yolk from 1 egg and discard. Chop remaining yolk and both egg whites into small bits, leaving it chunky to add texture, place in a bowl. Add Greek yogurt and mustard, mix well. Mix in cherry tomatoes and chives, then mix in lemon juice. Season with dill, garlic powder, sea salt, and pepper.
Put egg salad on a slice of toasted bread. Add spinach and put the other piece of bread on top.