Skinny Egg Salad Sandwiches
Enjoy a deliciously healthy twist on the classic egg salad sandwich, created by EB Nutrition experts Lyssie Lakatos and Tammy Lakatos. This better-for-you version keeps all the creamy texture and satisfying flavor you love, while incorporating smart, wholesome ingredients to boost nutrition without sacrificing taste. It’s a simple, feel-good upgrade that makes lunchtime both nourishing and crave-worthy.
Ingredients
2 tablespoons plain nonfat Greek yogurt
2 teaspoons Dijonnaise
1/4 tsp lemon juice
1 1/2 tbsp (3/4 ounce) avocado, optional
3/4 Tablespoon fresh dill, finely chopped
4 Eggland's Best Hard-Cooked Peeled eggs
salt and pepper, to taste
1 large cucumber
4 large radishes
1 medium ripe on the vine tomato
Preparation
- Place yogurt in a medium bowl with, dijonnaise, lemon juice, avocado (if using) and dill and mash together with a fork. Mash until creamy throughout.
- Season with salt and fresh cracked pepper to taste.
- Chop eggs and stir them gently in the yogurt mixture. Set aside in refrigerator.
- Slice the cucumber horizontally so that you make large round coins about 1/4-1/2 inch thick. Slice the radishes horizontally so that you make round coins about 1/4-1/2 inch thick.
- Place four cucumber “coins” on a plate and four radish “coins” on the plate. Top them with 1/4 cup egg salad. Add a tomato slice to the cucumber coin sandwiches and add a sprinkle of fresh cracked pepper and cover with a cucumber coin. Cover radish sandwiches with a radish coin, if desired.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 42 |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 80 mg |
| Sodium | 82 mg |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Protein | 1 g |
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