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Christy Brissette, MS, RD, media registered dietitian, NUTRITION AND FOOD COMMUNICATIONS EXPERT

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Healthier Egg Salad Sandwich with Greek Yogurt

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Egg Salad Sandwich 1Egg salad sandwiches bring me back to childhood, the wonderful years where my lunch was made for me and I took it for granted (thanks, Mom).

There’s something about the coolness of the egg whites after they’ve been in the fridge and the creamy texture of the yolks that I absolutely love!

I hadn’t had an egg salad sandwich in years because I’ve been avoiding mayonnaise. Someone suggested I try making egg salad with Miracle Whip but that is what I would classify as “non food” (and therefore, I don’t eat it).

I’ve since experimented with healthier fats such as avocado, but my absolute favourites is Greek yogurt! It adds just a slight bit of tangy taste, the perfect amount of creaminess and is the right colour to go undetected by kids and kids at heart! I’ve also added some more grown up spices for an even better flavour…

Egg Salad Sandwich 3

Wishing you good eats and great times!

XO Christy

Egg Salad Sandwich Redux with Greek Yogurt
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Votes: 8
Rating: 4.5
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Cost: $1.65/serving
  • CourseEggs, Lunch
  • Cuisineamerican, Canadian, Comfort Food, Party Food
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Egg Salad Sandwich Redux with Greek Yogurt
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 8
Rating: 4.5
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Cost: $1.65/serving
  • CourseEggs, Lunch
  • Cuisineamerican, Canadian, Comfort Food, Party Food
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
  • 8 large eggs preferably organic
  • 2/3 cup plain Greek yogurt (I used 0% fat yogurt)
  • 2 stalks celery diced
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp Salt and pepper to taste
  • 8 slices whole grain bread
Servings: servings
Units:
Instructions
  1. Put your eggs in a large pot and cover with cold water. Bring the eggs to a boil and then remove the pot from the heat. Cover the pot and let the eggs sit for 10 minutes. Drain them, rinse in cool water and let them cool down completely before you start peeling them.
  2. Add the peeled eggs to a large bowl. Mash them together with the Greek yogurt, celery and spices.
  3. Spread your egg salad on toasted whole grain bread and add extra veggies like lettuce and tomato if desired. It also tastes great in a lettuce wrap, as part of a salad plate or in a wrap. The egg salad will be good in the fridge for about 3 days.

Nutrition Facts
Egg Salad Sandwich Redux with Greek Yogurt
Amount Per Serving
Calories 358 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 432mg 144%
Sodium 600mg 25%
Potassium 261mg 7%
Total Carbohydrates 35g 12%
Dietary Fiber 7g 28%
Sugars 10g
Protein 24g 48%
Vitamin A 28%
Vitamin C 2%
Calcium 14%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

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Christy Brissette writing best registered dietitian nutritionist and food expert on Washington Post, Huffington Post

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Christy Brissette, MS, RD is a registered dietitian and nutrition and food communications expert.

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