Egg Salad Sandwich

If you love a good café-style sandwich and want something healthy, this Egg Salad Sandwich will be your new go-to! Perfect for breakfast, lunch, or whenever you need something quick and satisfying 🫶🏻

Ingredients:
Eggs – 3 no
High protein Greek yogurt – hung – ¼ cup
Pickled Jalapeno – 5-6
Chopped coriander – 1 tbsp
Lime juice – 2 tsp
Mustard – 1 tsp
Salt – to taste
Pepper – to taste

Choice of bread
Green onion – for garnish

Method:
* Boil the eggs for 7 minutes, transfer to an ice bath, and let them cool completely.
* Peel the eggs, separate the yolks and whites, and finely chop the whites.
* In a bowl, mash the yolks with Greek yogurt, salt, and pepper until smooth.
* Add the chopped whites, coriander, jalapeños, lime juice, and mustard; mix well to combine.
* Toast the bread slices and spread a generous layer of the egg mixture over one side.
* Top with salad greens, garnish with sliced jalapeños and green onion, and serve immediately.

Protein has never tasted this good. This is day 19 of me trying to convince myself that eating healthy does not have to be boring. Let’s make a healthier version of my absolute favorite egg salad sandwich. We’ll start by boiling three eggs. Make sure to add them in boiling water. Boil it for a total of 7 minutes and then shock it in an ice bath. You want to make sure the eggs are nice and cold and then we will peel them off. Remove the yolks and then chop up the whites into small dices. For the yogurt, I’m using high protein Greek yogurt. If you want it extra creamy, hang it for 10 to 15 minutes. Combine it with the egg yolks, salt, and pepper until it is nice and smooth. Add the chopped up pickled jalapeno, coriander, lime juice, mustard, and the egg whites that we chopped up. Adjust the seasoning and give it a good mix. We’re going to serve it cold on multigrain bread or protein bread. Garnish with some greens and enjoy.