Egg Salad Sandwich Diabetic
Satisfy your lunchtime cravings with this flavorful and wholesome Egg Salad Sandwich tailored for diabetics. This low-carb recipe swaps traditional mayonnaise for creamy, nonfat Greek yogurt, offering a lighter, protein-packed twist on the classic. Enhanced with a zesty blend of Dijon mustard, fresh lemon juice, and vibrant herbs like parsley and green onion, the egg salad bursts with freshness and texture, thanks to crunchy diced celery. Served between slices of hearty whole-grain, low-carb bread and crisp lettuce, this sandwich is a perfect balance of taste and nutrition. Ready in just 20 minutes from start to finish, it’s an ideal option for a quick, diabetes-friendly meal that doesn’t sacrifice flavor.
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 4 tablespoons Greek yogurt (nonfat, plain)
- 1 teaspoon Dijon mustard
- 2 tablespoons Celery (diced)
- 1 tablespoon Green onion (chopped)
- 1 tablespoon Fresh parsley (chopped)
- 1 teaspoon Lemon juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 slices Whole-grain bread (low-carb)
- 2 pieces Lettuce leaves
Instructions
Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes.
Peel the eggs and chop them into small pieces. Transfer the chopped eggs to a medium mixing bowl.
Add Greek yogurt, Dijon mustard, diced celery, chopped green onion, chopped parsley, lemon juice, salt, and pepper to the bowl with the eggs. Mix well until fully combined and creamy.
Taste the egg salad and adjust seasoning if necessary.
To assemble the sandwiches, place a lettuce leaf on one slice of bread, spread half of the egg salad mixture evenly over it, and top with another slice of bread. Repeat for the second sandwich.
Cut each sandwich in half and serve immediately, or wrap and refrigerate for up to 2 hours for a chilled option.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 4.6 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 295 mg | 23% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
