High-Protein Egg Salad on Whole Wheat
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!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 2
- Category: Lunch
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 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. Prepare your eggs: Boil large eggs in water for 10-12 minutes. Cool under cold running water before peeling.
- 2. Mash the base: In a bowl, combine peeled eggs, Greek yogurt, and Dijon mustard. Mash until smooth but chunky.
- 3. Add veggies: Fold in chopped celery and red onion gently.
- 4. Enhance with herbs: Stir in fresh dill or parsley; season with salt and pepper to taste.
- 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.