Egg salad is actually one of my favorite sandwiches! I don’t eat it often, but I really love it when I do! It just takes a little more planning ahead than a turkey sandwich, haha. When I lived in the city, there was the best sandwich place (called ‘Lil Guys) and I used to get egg salad on mini Hawaiian rolls and it was SO good!
I wanted to add a bit more protein and try and lower the fat a bit so I thought, I’ll just leave a few egg yolks out! I also used a little greek yogurt instead of all mayo. Plus, I used light mayo here. You could also cook some boxed egg whites and add them if you were trying not to waste the yolks (or use them for something else!)
An egg salad sandwich is the way to go for me, but it would also be great with crackers, on a rice cake, over mixed greens, in a low carb wrap, on a bagel or english muffin…the possibilities are endless:) It is also great for meal prep! It’s easy and budget friendly now that eggs are coming back down in price. They are back under $2 at my Aldi!
You will need:
- Light Mayo
- Greek Yogurt
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Easy Egg SaladCourse: LunchDifficulty: Easy
5 hard boiled eggs
1 tbsp light mayo
1 tbsp nonfat plain greek yogurt
1 tsp mustard
1/2 tsp salt
1 tbsp chives, chopped
- Remove yolks from 2 of the eggs and discard.
- Chop all the remaining eggs and egg whites. Add to a bowl with mayo, yogurt, mustard, and salt.
- Mix egg mixture. Top with chives.
- Great on a sandwich, with crackers, or over a bed of greens.
- MFP Entry: Sprinkles and the Smiths Easy Egg Salad