Mediterranean Egg Salad Sandwiches
Ingredients
- 8 large eggs
- ¼ cup fat-free plain Greek yogurt
- 2 Tbsp chopped green onion
- 1 Tbsp chopped fresh dill (or use 1 tsp dried)
- 1½ Tbsp reduced-fat mayonnaise
- 1 Tbsp red wine vinegar
- ⅓ cup fruity green olives, pitted and chopped
- 8 (1-oz) slices whole-grain sandwich bread, toasted
- ¼ cup crumbled feta cheese
- 4 Bibb leaf lettuce leaves
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 eggs.
- Combine yogurt, onion, dill, mayonnaise, and vinegar. Gently stir in olives and eggs.
- Divide among 4 bread slices. Sprinkle with cheese; top with lettuce and remaining bread slices.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
371
|
371
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 22 | 22 |
| Carb (g) | 29 | 29 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 782 | 782 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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