Healthy Egg Salad Sandwich
| February 19, 2013 |
I was really craving an egg salad sandwich this weekend. Egg salad used to be a staple in my lunchbox. But I am definitely the type that wants is super creamy (aka covered in mayo). I also am not the type to sit there and stomach fat free mayo. Seriously? If you don’t like it, why eat it at all.
So back to this weekend. I decided to try a few things and see where it took me. Firstly, if you try to limit the mayo to only a teaspoon or so, it’s kinda dry. Does not satisfy a craving for egg salad what-so-ever. Secondly, never swap the mayo for cottage cheese. It’s kinda gross and lumpy (unless you’re really into cottage cheese then I guess you could try it). Thirdly, if all you used to add to your egg salad was mayo and S&P, then you will also learn that after swapping the mayo for a healthier alternative, you will need to add a little more than plain salt and pepper.
Finally, I was able to satisfy my craving and I am IN LOVE with my recipe (not to be tooting my own horn). I used Greek yogurt! The texture is thinner than the fatty-mayo version, so if you’re packing it for lunch, you might want to put it in a Tupperware and assemble your sandwich when your ready to eat to prevent the bread from getting soggy. But it’s really good. My boyfriend was skeptical (he’s not a healthy nutty like me), but even he liked it!
Healthy Egg Salad Sandwich
- 2 hard-boiled eggs
- 2 1/2 tbs plain Greek yogurt
- 1/2 tsp yellow mustard
- 1 tbs chopped celery (about a 1/4 of a stock)
- 1/2 tsp chives
- 1/4 tsp (a pinch) of salt and pepper
- 1 tsp paprika
- 2 slices, bread of your choice (I used whole grain wheat bread)
Directions
Mash the hard boiled eggs in a bowl using a fork. Mix in the rest of the ingredients and spread it on your bread. Easy peasy 🙂
(Next time I’m gonna try toasting the bread and see how that comes out.)
