Low Fat Classic Egg Mayonnaise Sandwich
Indulge in the classic comfort of a Low Fat Classic Egg Mayonnaise Sandwich, a lighter twist on a timeless favorite! This recipe swaps traditional mayonnaise with a deliciously creamy blend of low-fat mayonnaise and Greek yogurt, adding richness while keeping the calories in check. Hard-boiled eggs are chopped and folded into a flavorful mix of Dijon mustard, fresh chives, and a dash of salt and pepper for a subtle kick. Layered with crisp lettuce, juicy tomato slices, and sandwiched between hearty whole-grain bread slices, this nutritious sandwich offers a satisfying crunch and wholesome flavor in every bite. Ready in just 25 minutes, it's the perfect healthy lunch option for those craving a classic with a guilt-free twist.
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 Low-fat mayonnaise
- 2 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped fresh chives
- 8 slices Whole grain bread
- 4 large Lettuce leaves
- 1 large Tomato
Directions
Step 1
Place the eggs in a medium saucepan and cover with water. Bring to a boil over high heat.
Step 2
Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 9-10 minutes.
Step 3
While the eggs are cooking, in a medium bowl mix low-fat mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper until combined.
Step 4
After the eggs have sat, drain the hot water and immediately run cold water over the eggs to cool them quickly.
Step 5
Peel the eggs and chop them into small cubes.
Step 6
Add the chopped eggs to the mayonnaise mixture and gently fold until all pieces are well coated.
Step 7
Stir in the chopped chives for added flavor.
Step 8
Slice the tomato into thin, even rounds.
Step 9
Lay out 4 slices of whole grain bread and top each with a lettuce leaf.
Step 10
Divide the egg mayonnaise mixture evenly among the prepared bread slices and spread it evenly.
Step 11
Layer the tomato slices over the egg mixture.
Step 12
Top each sandwich with the remaining slices of bread.
Step 13
Cut each sandwich in half and serve immediately.
Nutrition Facts
| Serving size | (734.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1162.5 |
| Total Fat 41.4g | 0% |
| Saturated Fat 10.1g | 0% |
| Polyunsaturated Fat 10.8g | |
| Cholesterol 752.5mg | 0% |
| Sodium 4664.6mg | 0% |
| Total Carbohydrate 131.8g | 0% |
| Dietary Fiber 20.5g | 0% |
| Total Sugars 34.1g | |
| Protein 62.8g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 431.7mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 1287.6mg | 0% |
Source of Calories