Ingredients
Scale
6 large hard-boiled eggs
1/2 cup plain Greek yogurt
1/2 cup chopped celery
2 tablespoons chopped fresh dill
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
4 slices whole grain bread
Instructions
Bring a pot of water to a boil. Gently add eggs, boil for 10 minutes, then cool and peel.
Mash eggs in a bowl until mostly smooth. Stir in Greek yogurt, celery, dill, mustard, and pepper.
Toast whole grain bread to desired doneness.
Spread egg salad evenly on bread and assemble sandwiches.
Notes
Store leftover egg salad in an airtight container for up to 4 days.
Use a fork to adjust egg salad texture (coarse or smooth).
Add avocado slices for healthy fats or a sprinkle of paprika for color.
Halal-compliant: no pork or alcohol ingredients used.
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 170mg