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Farm & Food Care Saskatchewan

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Egg Salad Sandwich

  1. Eggs from Farm to Table
  2. Eggs in your Kitchen
  3. Egg Salad Sandwich

A straightforward egg salad sandwich hits the spot on many an occasion.

Ingredients

  • 4 egg
  • 2 Tbsp (30 mL) plain nonfat yogurt
  • 2 Tbsp (30 mL) light mayonnaise
  • 1 tsp (5 mL) Dijon mustard
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 1/4 cup (60 mL) diced celery
  • 1 green onion, chopped (optional)

Directions

  • Place eggs in saucepan and fill with water to cover. Bring to a boil over medium high heat. Cover and remove from heat and let stand for 12 to 15 minutes. Drain and run under cold water to chill. Refrigerate for at least 2 hours or up to 3 days.
  • Crack egg shells all over and remove. Place hard cooked eggs in bowl and using a fork or potato masher, mash eggs until finely chopped.
  • Stir in yogurt, mayonnaise, mustard, salt and pepper until smooth. Add celery and onion, if using and stir to combine.
  • Spread over your favourite bread or stuff into pita halves or scoop some onto your favourite salad greens.

Notes:

Salmon Dill Variation: Omit green onion. Add 1/4 cup (60 mL) finely chopped smoked salmon, 1 tbsp (15 mL) chopped fresh dill and 2 tsp (10 mL) capers, chopped.  

Pickle Bacon: Omit celery. Add 1 small dill pickle, diced, 2 strips of bacon, cooked and chopped and 1 tsp (5 mL) horseradish (or more if desired).

Nutritional Analysis

Serving Size: 1 sandwich
Servings: 3 sandwiches
Calories: 118
Total Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 220 mg
Sodium: 395 mg
Carbohydrates: 3 g
Fibre: 1 g
Protein: 8 g

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Farm & Food Care Saskatchewan
RR #4, Box 277, Site 412
Saskatoon, SK
Canada S7K 3J7

Tel: 306-477-FOOD (3663)

office@farmfoodcaresk.org

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