Egg Salad Sandwich

Egg Salad Sandwich Recipe for Your Flat-Belly Diet

Formulate your egg salad sandwich smooth belly gracious by swapping the mayonnaise with Greek yogurt. In this egg, salad recipe for a flat belly diet obtains the archetypal seasonings of dill, celery, and green onion, but a small lemon juice inserts some unforeseen tang. Try portion egg salad over a bowl of lettuce greens. This sandwich braces beautiful with fresh berries as a side.

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Prep time: 10 minutes

Cook time: 15 minutes

Yield: 4 servings

1/2 teaspoon lemon juice

6 eggs

1/3 cup Greek yogurt

Pinch of pepper

8 large lettuce leaves

8 slices whole-wheat bread

1/4 cup green onion, thinly sliced

1 celery stalk, thinly sliced

1 tablespoon fresh dill, chopped

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Egg Salad Sandwich

  1. In a medium pot, put the eggs and fill with water. Carry the water to a boil over high heat.
  2. Keep on boiling for 5 minutes.
  3. Turn off the temperature and wrap, let the eggs rest for 5 minutes.
  4. Pour off the water, and cover the eggs with ice for 5 minutes.
  5. Strip the eggs and place them in an average bowl.
  6. Break the eggs into a junction and mix in the yogurt until chunky paste forms.
  7. Combine in the lemon juice and pepper to flavor.
  8. Blend in the celery, onion, and dill until incorporated.
  9. Toast the bread, and dish up the egg salad on the 2 slices of bread with 2 leaves of lettuce both.

Per serving

Calories 262 (From Fat 85); Fat 9g (Saturated 3g); Cholesterol 317mg; Sodium 388mg; Carbohydrate 25g (Dietary Fiber 4g); Protein 19g.

Read About: Greek Salads

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