Ingredients
8 large eggs
1 cup plain Greek yogurt (non-fat or full-fat)
2 stalks celery, finely chopped
2 Tbsp chopped chives
1 tsp Dijon mustard (optional)
Salt and black pepper to taste
4 slices whole-grain bread
Optional: lettuce or tomato slices
Instructions
Bring a pot of water to a boil.Carefully submerge eggs and cook for 12 minutes.Transfer to a bowl of ice water and let cool for 10 minutes.Slice cooled eggs and add to a medium bowl.Add Greek yogurt, Dijon mustard, chopped celery, and chives. Mix until creamy season with salt and pepper.To assemble, spread the mixture onto whole-grain bread and toast lightly if desired. Serve immediately or store.
Notes
Use pasteurized eggs if you prefer no-boiling method.
Replace Greek yogurt with mayonnaise for a higher-fat version (not recommended for low-fat diets).
Add extra veggies like avocado or bell peppers for variety.
Store the salad in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 12
- Category: High Protein Meals
- Method: Boiling and mixing
- Cuisine: American
- Diet: Low-carb
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 1g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 160mg