Greek Yogurt Egg Salad Sandwich
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Recipe Summary Greek Yogurt Egg Salad Sandwich
Greek yogurt replaces mayonnaise in this simple egg salad sandwich meaning fewer calories and less fat.Ingredients | Doogh Meaning In Urdu2 large eggs2 tablespoons plain low-fat Greek yogurt1 tablespoon mustard, or to taste3 cherry tomatoes, diced1 tablespoon chopped fresh chives, or to taste2 teaspoons lemon juice1 teaspoon chopped fresh dill, or to taste1 pinch garlic powder, or to tastesea salt and ground black pepper to tasteΒΌ cup baby spinach, or to taste2 slices whole grain bread, toastedDirectionsPlace 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.I like a lot of dill in mine to give it a zing. It tastes wonderful!Info | Doogh Meaning In Urduprep:
10 mins
cook:
5 mins
additional:
45 mins
total:
1 hr
Servings:
1
Yield:
1 sandwich
TAG : Greek Yogurt Egg Salad SandwichMain Dish Recipes, Sandwich Recipes,
