Low Fat Classic Egg Mayo Sandwich
Lighten up your lunchtime routine with this Low Fat Classic Egg Mayo Sandwich—a healthier spin on a beloved staple! Creamy yet guilt-free, this recipe swaps heavy mayonnaise for a blend of low-fat yogurt and light mayo, creating a luscious texture with fewer calories. Dijon mustard, fresh lemon juice, and chives add a zesty twist, while hearty whole grain bread and crisp lettuce give some extra crunch and nutrition. With just 15 minutes of prep and a few simple, wholesome ingredients, this sandwich is the perfect quick, protein-packed meal. Whether you’re meal-prepping for the week or indulging in a quick lunch fix, this lighter egg mayo sandwich is sure to become a go-to favorite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Place the eggs in a medium saucepan and cover them with cold water until the eggs are fully submerged.
Step 2
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat.
Step 3
Let the eggs sit in the hot water for 9 minutes.
Step 4
Meanwhile, prepare an ice bath by filling a large bowl with ice and water.
Step 5
After the 9-minute mark, transfer the eggs to the ice bath and let them cool for at least 5 minutes.
Step 6
Once cooled, peel the eggs under running water to make it easier to remove the shells.
Step 7
Chop the peeled eggs into small pieces and place them in a medium mixing bowl.
Step 8
Add the low-fat yogurt, light mayonnaise, dijon mustard, lemon juice, salt, and black pepper to the bowl with the eggs.
Step 9
Mix the ingredients gently until they are well combined and creamy.
Step 10
Stir in the chopped fresh chives.
Step 11
Lay out the slices of whole grain bread. Divide the egg mayo mixture evenly across four slices.
Step 12
Top each egg mayo-topped slice with a fresh lettuce leaf.
Step 13
Place the remaining bread slices on top of each sandwich.
Step 14
Cut the sandwiches in half and serve immediately.
Nutrition Facts
| Serving size | (537.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 951.7 |
| Total Fat 36.7g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 751.6mg | 0% |
| Sodium 2911.7mg | 0% |
| Total Carbohydrate 107.5g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 16.6g | |
| Protein 55.0g | 0% |
| Vitamin D 183.8IU | 0% |
| Calcium 450.9mg | 0% |
| Iron 11.8mg | 0% |
| Potassium 1014.0mg | 0% |
Source of Calories