Transform an all-time lunch favourite with a little extra colour and crunch. Keep hard-cooked eggs handy in the fridge to whip up these easy sandwiches.
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Prep time 5 min | Cook time 0 min | Servings 2
Ingredients
- 2 hard-cooked eggs, peeled
- 15 mL (1 tbsp) each 0% fat plain Greek yogurt and light mayonnaise
- Pinch fresh ground pepper
- 1 stalk celery, finely diced
- 60 mL (¼ cup) finely diced red bell pepper
- 1 green onion, thinly sliced (optional)
- 5 mL (1 tsp) chopped fresh dill or parsley or 1 mL (¼ tsp) dried dill weed
- 2 leaves leaf lettuce
- 2 slices whole grain bread or dense pumpernickel dark rye bread
Directions
- In a bowl, use a fork to mash eggs until crumbly. Stir in yogurt, mayonnaise and pepper. Add celery, red pepper, green onion if using, and dill; stir until combined well.
- Place lettuce on bread slices and divide egg salad on top.