Low Fat Classic Egg Mayo Sandwich
Discover the lighter side of indulgence with this Low Fat Classic Egg Mayo Sandwich recipe—an ideal blend of creamy, tangy, and wholesome flavors. Perfect for a quick, nutritious lunch, this recipe swaps out heavy ingredients for a healthier twist, using plain low-fat yogurt, light mayonnaise, and fresh lemon juice for a guilt-free creamy texture. Dijon mustard and fresh chives elevate the flavor profile, ensuring each bite is packed with zest and freshness. Served between slices of hearty whole grain bread and topped with crisp lettuce, this sandwich is ready in just 25 minutes and offers a satisfying, low-calorie option without compromising on taste. Easy to make and perfect for meal prep, it’s the ultimate healthy spin on a classic favorite!
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Recipe Information
Ingredients
- 4 large eggs
- 3 tablespoons plain low-fat yogurt
- 2 tablespoons light mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon fresh lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh chives
- 8 whole grain bread slices
- 4 lettuce leaves
Instructions
Place the eggs in a medium saucepan and cover them with cold water until the eggs are fully submerged.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat.
Let the eggs sit in the hot water for 9 minutes.
Meanwhile, prepare an ice bath by filling a large bowl with ice and water.
After the 9-minute mark, transfer the eggs to the ice bath and let them cool for at least 5 minutes.
Once cooled, peel the eggs under running water to make it easier to remove the shells.
Chop the peeled eggs into small pieces and place them in a medium mixing bowl.
Add the low-fat yogurt, light mayonnaise, dijon mustard, lemon juice, salt, and black pepper to the bowl with the eggs.
Mix the ingredients gently until they are well combined and creamy.
Stir in the chopped fresh chives.
Lay out the slices of whole grain bread. Divide the egg mayo mixture evenly across four slices.
Top each egg mayo-topped slice with a fresh lettuce leaf.
Place the remaining bread slices on top of each sandwich.
Cut the sandwiches in half and serve immediately.
Nutrition Facts
Calories |
952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 16.6 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 451 mg | 35% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1014 mg | 22% | |
*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.
