Greek Yogurt Egg Salad Sandwich

Name: Greek Yogurt Egg Salad Sandwich
Cook time: 5 min
Yield: 1 sandwich
Cuisine: United Kingdom
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

Greek yogurt replaces mayonnaise in this simple egg salad sandwich meaning fewer calories and less fat.

INGRIDIENT

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

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

Put egg salad on a slice of toasted bread. Add spinach and put the other piece of bread on top.

NUTRITION FACT

Per Serving: 329 calories; protein 23.6g; carbohydrates 29.7g; fat 13.6g; cholesterol 373.4mg; sodium 874mg.

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