High-Protein Egg Salad on Toast
10min
15min
1
712
Chef's Note
For extra creaminess with fewer calories, I've used a combination of Greek yogurt and light mayo. Make sure not to overcook your eggs - the yolks should be fully set but still moist for the best texture. You can prepare the egg salad a day ahead and store it in the refrigerator for an even quicker lunch.
Tags
Ingredients
4 large eggs
2 tablespoons Greek yogurt
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
2 tablespoons green onions
1 tablespoon fresh dill
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon paprika
2 slices whole grain bread
3 slices turkey bacon
1/2 cup spinach leaves
4 whole cherry tomatoes
Instructions
- 1
Place 4 large eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat.
- 2
Once boiling, remove the pot from heat, cover, and let sit for 10 minutes.
- 3
While eggs are cooking, cook 3 slices of turkey bacon in a non-stick pan over medium heat until crispy, about 5 minutes. Set aside on paper towels to drain.
- 4
Transfer eggs to an ice bath and let cool for 5 minutes, then peel and roughly chop them.
- 5
In a medium bowl, combine the chopped eggs, 2 tablespoons Greek yogurt, 1 tablespoon light mayonnaise, 1 teaspoon Dijon mustard, 2 tablespoons chopped green onions, 1 tablespoon fresh dill, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1/4 teaspoon paprika. Mix gently until combined.
- 6
Toast 2 slices of whole grain bread until golden brown.
- 7
Crumble the cooked turkey bacon and fold it into the egg salad mixture.
- 8
Place 1/2 cup spinach leaves on the toast, then top with the egg salad mixture.
- 9
Slice 4 cherry tomatoes in half and arrange them around the plate as a garnish.
Nutrition Information (per serving)
712
57g
66g
25g
Reviews (0)
No reviews yet
Be the first to review this recipe!