Egg Salad Sandwich
Try this easy Egg Salad Sandwich that you can whip up in 5 minutes! I use greek yogurt instead of mayonnaise along with celery, dijon mustard and lettuce!
Servings: 4 sandwiches
Ingredients
- 6 hard boiled eggs
- ⅓ cup Greek yogurt
- 2 teaspoons Dijon mustard
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 celery stalks chopped
- 8 bread slices
- Lettuce for serving
Instructions
- Peel the eggs and roughly chop; set aside.
- In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon zest, salt, and pepper. Add the chopped eggs, celery, and parsley, and stir to combine with the dressing.
- Add lettuce to 4 slices of bread. Spoon the egg salad mixture on top of the lettuce and close the sandwiches with the remaining bread. Slice in half if desired.
Notes
Storage: You can prepare the boiled egg salad mixture a day in advance and store it in the fridge for up to 3–5 days. When ready to eat, simply assemble the sandwiches.
Nutrition
Calories: 263kcal | Carbohydrates: 26g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 281mg | Sodium: 656mg | Potassium: 184mg | Fiber: 1g | Sugar: 4g | Vitamin A: 397IU | Vitamin C: 0.4mg | Calcium: 164mg | Iron: 3mg
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