The classic egg salad sandwich is one of our favorites, but it’s so easily over-loaded with mayonnaise and high cholesterol-inducing egg yolks. This recipe is great when you find yourself with a hankering for the traditional sandwich but would like a healthier version. We’ve found that you really don’t need both slices of bread to enjoy it, so we choose a healthy whole-grain loaf with Greek yogurt replacing the mayo, and we like to throw a few spinach leaves in there so we get some more nutrients. Once you try our version, there’ll be no need to go back to the way you did it before — the light version is all you’ll need and want!
Light Egg Salad Sandwich
- 9 eggs
- 4 slices whole-grain bread
- 1/3 cup 2% Greek yogurt
- 1 stalk celery, finely diced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- kosher salt and freshly ground pepper, to taste
- chives, chopped, garnish
- parsley, finely chopped, garnish
- fresh spinach, optional
- Arrange eggs in a single layer in a large pot and fill with cold water until covered by 1-2 inches of water.
- Add 1 teaspoon salt and bring to a boil. Once boiling, turn heat off and let sit for 10-12 minutes.
- Run eggs under cold water to stop them from cooking further.
- Peels eggs and cut in half. Scoop out 5 yolks and discard or set aside for a separate use.
- Finely dice eggs and remaining 4 yolks, and place in a medium bowl.
- Add celery, Greek yogurt, mustard, chives, parsley, salt and pepper, and mix well until everything is combined. Set aside.
- Turn over broiler on low and place bread slices on a baking tray.
- Drizzle bread with olive oil and a pinch of salt, and broil for 3-5 minutes, or until crispy.
- Remove bread from oven and spread egg salad on top of all four slices.
Optional: place a layer of spinach on the bread before spreading on egg salad.
- Garnish with chives and parsley, and serve immediately.
Recipe adapted from Skinny KitchenSKM: below-content placeholder