Creamy High-Protein Egg Salad on Whole Wheat Sandwich

High-Protein Egg Salad on Whole Wheat is like a hug in sandwich form. Picture creamy, dreamy egg salad nestled between two slices of wholesome whole wheat bread, bursting with flavor and texture. The combination of protein-packed eggs and crunchy veggies creates a satisfying meal that’s perfect for lunch, picnics, or any time you need a delicious boost.

Now, let me take you back to a sunny afternoon when my grandmother decided to whip up her famous egg salad. With the aroma of fresh herbs and hints of mustard wafting through the kitchen, I felt a wave of nostalgia wash over me. That day, we made sandwiches for our picnic, and every bite was pure bliss. This dish is not just food; it’s an experience that brings people together.

There was this time my friend tried my egg salad and declared it divine—she even asked for the recipe! It became our go-to dish for brunches.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Hard-Boiled Eggs: Use large eggs for the best results; they provide creaminess and protein that forms the base of your salad.
• Greek Yogurt: A healthier substitute for mayonnaise that keeps everything creamy while adding extra protein.
• Dijon Mustard: This adds a nice tangy kick; adjust based on how zesty you want your salad.
• Celery Stalks: Chop finely to add crunch; choose fresh ones for that crisp texture.
• Red Onion: Finely diced red onion gives a sweet bite; soak them in water first if you prefer milder flavors.
• Fresh Herbs: Dill or parsley works beautifully here; they add freshness and elevate the flavor profile.
• Whole Wheat Bread: Opt for hearty slices to support the filling without getting soggy during assembly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make High-Protein Egg Salad on Whole Wheat

Prepare Your Eggs: Start by boiling your eggs in a pot of water; once boiling, reduce heat and let simmer for 10-12 minutes. Cool under cold running water before peeling.

Mash the Base Ingredients: In a mixing bowl, combine peeled eggs with Greek yogurt and Dijon mustard. Use a fork to mash them until smooth with some lumps remaining for texture.

Add Crunchy Veggies: Fold in finely chopped celery and red onion into your egg mixture. Stir gently to incorporate without losing that delightful creaminess.

Savor with Fresh Herbs: Toss in chopped dill or parsley to enhance freshness. Taste and adjust seasoning with salt and pepper to suit your palate.

Assemble Your Sandwiches: Spread generous amounts of the egg salad onto slices of whole wheat bread. Top with additional veggies if desired before closing with another slice.

Enjoy this scrumptious High-Protein Egg Salad on Whole Wheat as a delightful meal option any time you crave something nutritious yet indulgent!

This amazing High-Protein Egg Salad on Whole Wheat is not just delicious; it’s packed with nutrients! You can easily customize it to fit your taste or dietary needs. The vibrant colors and creamy texture make it a feast for the eyes and palate.

Perfecting the Cooking Process

To create the best High-Protein Egg Salad, hard-boil your eggs perfectly first. While they cool, mix your dressing ingredients. Finally, chop the eggs and combine them with the dressing for a delightful blend of flavors.

Add Your Touch

Feel free to add diced veggies like bell peppers or celery for crunch. You can swap Greek yogurt for mayo to enhance protein content. A sprinkle of paprika or dill can elevate the flavor profile too!

Storing & Reheating

Store your High-Protein Egg Salad in an airtight container in the fridge for up to three days. If you plan to reheat it, do so gently in the microwave to maintain its creamy texture without overcooking.

For me, this recipe brings back memories of lazy summer picnics where my friends would rave about my egg salad. Their compliments always made me feel like a culinary wizard!

FAQ

What makes this egg salad high-protein?

Using Greek yogurt and eggs boosts protein content significantly compared to traditional recipes.

Can I make this salad vegan?

Yes! Substitute eggs with tofu and use plant-based yogurt for a vegan version.

How do I prevent my eggs from cracking while boiling?

Start with cold water and bring it to a boil gradually; this minimizes cracks during cooking.

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High-Protein Egg Salad on Whole Wheat

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High-Protein Egg Salad on Whole Wheat is a deliciously creamy and nutritious sandwich that combines protein-packed eggs with crunchy veggies for a satisfying meal. Perfect for lunch, picnics, or brunch, this recipe is quick to prepare and can be served as a sandwich or dip. Experience the delightful flavors and textures that make this dish a favorite among family and friends!

• Author: Jennifer
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: Serves 2
• Category: Lunch
• Method: Boiling
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 large hard-boiled eggs
• 1/2 cup Greek yogurt
• 1 tbsp Dijon mustard
• 1/4 cup finely chopped celery
• 1/4 cup finely diced red onion
• 2 tbsp fresh dill or parsley, chopped
• 4 slices whole wheat bread

Instructions

1. 1. Prepare your eggs: Boil large eggs in water for 10-12 minutes. Cool under cold running water before peeling.
2. 2. Mash the base: In a bowl, combine peeled eggs, Greek yogurt, and Dijon mustard. Mash until smooth but chunky.
3. 3. Add veggies: Fold in chopped celery and red onion gently.
4. 4. Enhance with herbs: Stir in fresh dill or parsley; season with salt and pepper to taste.
5. 5. Assemble: Spread egg salad on whole wheat bread slices and top with additional veggies if desired.

Nutrition

• Serving Size: 1 sandwich (205g)
• Calories: 350
• Sugar: 3g
• Sodium: 550mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 24g
• Cholesterol: 370mg

Keywords: Customize by adding bell peppers or swapping Greek yogurt for mayonnaise for different flavor profiles. For added zest, sprinkle paprika over the assembled sandwich.