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 beforethe 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 Kitchen