Name: Greek Yogurt Egg Salad Sandwich
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: Eggs - 2 large; Plain low-fat Greek yogurt - 2 tablespoons; Mustard, or to taste - 1 tablespoon; Cherry tomatoes, diced - 3; Chopped fresh chives, or to taste - 1 tablespoon; Lemon juice - 2 teaspoons; Chopped fresh dill, or to taste - 1 teaspoon; Garlic powder, or to taste - 1 pinch; Sea salt and ground black pepper to taste - 1 pinch; Baby spinach, or to taste - ¼ cup; Whole grain bread, toasted - 2 slices

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Greek Yogurt Egg Salad Sandwich

1. Eggs - 2 large

2. Plain low-fat Greek yogurt - 2 tablespoons

3. Mustard, or to taste - 1 tablespoon

4. Cherry tomatoes, diced - 3

5. Chopped fresh chives, or to taste - 1 tablespoon

6. Lemon juice - 2 teaspoons

7. Chopped fresh dill, or to taste - 1 teaspoon

8. Garlic powder, or to taste - 1 pinch

9. Sea salt and ground black pepper to taste - 1 pinch

10. Baby spinach, or to taste - ¼ cup

11. Whole grain bread, toasted - 2 slices

How to cook deliciously - Greek Yogurt Egg Salad Sandwich

1. Stage

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.

2. Stage

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.

3. Stage

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