Low Sodium Classic Egg Salad Sandwich
Satisfy your lunchtime cravings with this Low Sodium Classic Egg Salad Sandwich, a wholesome twist on a timeless favorite that's perfect for heart-healthy eating without compromising on flavor. In this quick and easy recipe, creamy low-sodium mayonnaise and tangy Greek yogurt blend seamlessly with fluffy, protein-packed hard-boiled eggs for a rich yet balanced base. Fresh bursts of flavor come from finely chopped celery, green onions, and a sprinkle of fragrant dill, while Dijon mustard adds a delightful zest. Sandwiched between hearty whole-grain bread and crisp romaine lettuce, this nutrient-rich creation is as nutritious as it is satisfying. Ready in just 25 minutes, this light yet indulgent sandwich is ideal for busy weekday lunches or casual picnics. Perfect for low-sodium diets, it’s a deliciously healthy way to enjoy a classic comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces large eggs
- 0.25 cup low-sodium mayonnaise
- 0.25 cup Greek yogurt
- 0.25 cup celery, finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons green onions, finely chopped
- 1 teaspoon fresh dill, chopped
- 0.25 teaspoon freshly ground black pepper
- 4 pieces whole grain bread slices
- 4 pieces romaine lettuce leaves
Instructions
Place eggs in a saucepan and cover them with water by about an inch. 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 hot water for 10 minutes.
After 10 minutes, drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes, allowing them to peel more easily.
Peel the eggs and place them in a medium-sized mixing bowl. Use a fork to mash the eggs roughly, leaving some larger pieces for texture.
Add the low-sodium mayonnaise, Greek yogurt, Dijon mustard, and ground black pepper to the eggs. Stir until well combined.
Gently fold in the chopped celery, green onions, and fresh dill, mixing until evenly distributed throughout the egg salad.
To assemble the sandwiches, place a romaine lettuce leaf on two of the whole-grain bread slices.
Divide the egg salad mixture evenly onto the lettuce-topped bread slices, spreading it out with a spoon.
Top with the remaining bread slices to form sandwiches.
Serve immediately, or store in the refrigerator for up to 12 hours before serving to keep the bread from becoming soggy.
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 10.2 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 330 mg | 25% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 902 mg | 19% | |
*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.
