Mediterranean Egg Salad Sandwiches
Wine Recommendation
Ecco Domani Pinot Grigio
Ingredients
- 10 large eggs
- ⅓ cup 2% reduced-fat plain Greek yogurt
- 3 Tbsp chopped green onions
- 2 Tbsp chopped fresh flat-leaf parsley
- 2 Tbsp mayonnaise
- 1½ Tbsp vegan red wine vinegar
- ½ cup fruity green olives, pitted and chopped
- 12 slices organic whole-grain bread, toasted
- 1 cup crumbled feta cheese
- ½ English cucumber, sliced
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, onions, parsley, mayonnaise, and vinegar. Add olives and eggs; stir gently.
- Assemble sandwiches with egg salad, cheese, and cucumber.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
384
|
384
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 23 | 23 |
| Carb (g) | 25 | 25 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 770 | 770 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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