Mediterranean Egg Salad Sandwiches
Grape Tomatoes and Cucumber Slices
Ingredients
- 8 large eggs
- ¼ cup fat-free plain Greek yogurt
- 2 Tbsp chopped green onion
- 2 Tbsp chopped fresh parsley
- 1½ Tbsp reduced-fat mayonnaise
- 1 Tbsp red wine vinegar
- ⅓ cup fruity green olives, pitted and chopped
- 8 (1-oz) slices whole-grain bread, toasted
- ½ cup reduced-fat crumbled feta cheese
Instructions
- Place eggs in a single layer in a large stainless steel saucepan; add water to cover. Bring to a rolling boil.
- Remove from heat; let stand, covered, 15 minutes.
- Drain; run cold water over eggs. Peel and chop.
- Combine yogurt, green onion, parsley, mayonnaise and vinegar. Add olives and eggs; stir gently.
- Divide among 4 bread slices. Sprinkle with cheese, and top with remaining bread.
Side Dish Ingredients
- 1 pint grape tomatoes
- 1 small English cucumber, sliced
Side Dish Instructions
- Serve tomatoes and cucumber slices alongside sandwiches.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
373
|
27
|
400
|
| Fat (g) | 20 | 0 | 20 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 20 | 0 | 20 |
| Carb (g) | 33 | 6 | 39 |
| Fiber (g) | 10 | 1 | 11 |
| Sodium (mg) | 873 | 0 | 873 |
Low Calorie Lunch Meal Plan
This recipe selected from the eMeals Low Calorie Lunch Meal Plan.
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