Simple, Tasty and Skinny, Egg Salad Sandwich
No ratings yet
Print Recipe
Pin Recipe
Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Main Course
Cuisine American
Servings 2
Calories 222 kcal
Ingredients
- 4 eggs — I like Eggland’s Best eggs
- 1 tablespoon light mayonnaise — Best Foods (Hellman’s) Light suggested
- 2 teaspoons relish
- 4 teaspoons spicy brown or yellow mustard
- ¼ teaspoon curry powder (optional)
- ⅛ teaspoon salt
- Freshly ground pepper, to taste
- 2 Oroweat Honey Wheat Sandwich Thins — see shopping tips
- 1 tablespoon spicy brown or yellow mustard (for spreading)
- 2 large tomato slices
- ¼ cup fresh spinach
Instructions
-
To cook the eggs: Place eggs in a small pot and cover with cold water. Bring to a boil, then reduce the heat to a gentle simmer and cook for 20 minutes. Drain and transfer the eggs to a bowl of ice water to cool for several minutes. Once chilled, peel the eggs.
-
In a small bowl, grate two whole eggs plus two egg whites with a cheese grater. Discard or reserve the remaining two yolks for another use. Stir in the mayonnaise, relish, mustard, curry powder (if using), salt, and pepper to taste until well combined.
-
Split the sandwich thins and spread a little mustard on the inside of each half. Divide the egg salad between the bottoms, top with tomato slices and fresh spinach, then place the remaining halves on top to make two sandwiches.
-
Optional: warm the sandwich briefly in the microwave before adding tomato and spinach — it’s delicious served warm.
Nutrition
Serving: 1sandwichCalories: 222kcalCarbohydrates: 29gProtein: 15gFat: 7gSaturated Fat: 1gCholesterol: 175mgSodium: 806mgFiber: 6gSugar: 6gBlue Smart Points: 4Green Smart Points: 6Plus Points: 6
Tried this recipe?Let me know how it was!