I received this recipe from my Italian grandmother.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 1 |
| Yield: | 1 sandwich |
Ingredients
- 2 large eggs
- 2 tablespoons plain low-fat Greek yogurt
- 1 tablespoon mustard, or to taste
- 3 cherry tomatoes, diced
- 1 tablespoon chopped fresh chives, or to taste
- 2 teaspoons lemon juice
- 1 teaspoon chopped fresh dill, or to taste
- 1 pinch garlic powder, or to taste
- sea salt and ground black pepper to taste
- ¼ cup baby spinach, or to taste
- 2 slices whole grain bread, toasted
Instructions
- 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.
- 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!
Nutrition Facts
| Calories | 329 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 373 mg |
| Dietary Fiber | 5 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 874 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
It was OK. It was missing something, not sure what. I did not discard the yolk.
I followed the recipe exactly and the egg salad was so soupy! When I picked up my sandwich more egg salad oozed out then remained in the sandwich. My Greek yogurt was very thick and creamy. It tasted wonderful. Next time I defiantly cut the yogurt and mustard in half and reduce the seasonings.
Why in the world would you discard one egg yolk? Otherwise a fun recipe!
it was an ok recipe, to those finding the end result being too watery/soupy try a couple of tips 1. drain the yogurt before using,place yogurt into a cloth in a colander and let drain for a couple of hours, use what you need in the recipe and save the rest for other uses like Tzatziki. 2. Instead of a Tablespoon of mustard use a Teaspoon of dry mustard instead. the dry mustard will help absorb some of the moisture from the lemon juice and the yougurt.
Whole family loved it.
This was an ok egg salad for me. It was rather soupy, surprisingly. And I found it to be quite tangy between the yogurt, lemon juice, and mustard—-usually I enjoy that, but it was bit much for me here. I would recommend starting off with less amounts of mustard and lemon juice, and adjust to your own taste from there. I also am not sure why you’d want to discard one of the yolks? There’s no need to waste that–so definitely include it in the egg salad too. Overall, it wasn’t a bad sandwich, but I don’t know that I would make it again. It was certainly worth a try though–so thank you for the recipe!