Low Sodium Classic Egg Salad Sandwich
Elevate your lunchtime routine with this Low Sodium Classic Egg Salad Sandwich, a lighter, heart-friendly twist on a beloved classic. This recipe shines with creamy low-sodium mayonnaise and protein-packed Greek yogurt, offering a tangy, flavorful base for perfectly boiled eggs. Finely chopped celery, green onions, and a hint of fresh dill add a satisfying crunch and an herbaceous kick, while Dijon mustard ties it all together with a subtle zest. Served on whole-grain bread with crisp romaine lettuce, this sandwich delivers wholesome goodness in every bite. Ready in just 25 minutes, it’s an ideal option for a quick, healthy lunch or a portable meal. Whether you’re managing your sodium intake or simply craving a fresh take on tradition, this recipe is sure to become your go-to!
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Ingredients
- 4 pieces large eggs
- 0.25 cup low-sodium mayonnaise
- 0.25 cup Greek yogurt
- 0.25 cup celery, finely chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons green onions, finely chopped
- 1 teaspoon fresh dill, chopped
- 0.25 teaspoon freshly ground black pepper
- 4 pieces whole grain bread slices
- 4 pieces romaine lettuce leaves
Directions
Step 1
Place eggs in a saucepan and cover them with water by about an inch. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in hot water for 10 minutes.
Step 2
After 10 minutes, drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes, allowing them to peel more easily.
Step 3
Peel the eggs and place them in a medium-sized mixing bowl. Use a fork to mash the eggs roughly, leaving some larger pieces for texture.
Step 4
Add the low-sodium mayonnaise, Greek yogurt, Dijon mustard, and ground black pepper to the eggs. Stir until well combined.
Step 5
Gently fold in the chopped celery, green onions, and fresh dill, mixing until evenly distributed throughout the egg salad.
Step 6
To assemble the sandwiches, place a romaine lettuce leaf on two of the whole-grain bread slices.
Step 7
Divide the egg salad mixture evenly onto the lettuce-topped bread slices, spreading it out with a spoon.
Step 8
Top with the remaining bread slices to form sandwiches.
Step 9
Serve immediately, or store in the refrigerator for up to 12 hours before serving to keep the bread from becoming soggy.
Nutrition Facts
| Serving size | (554.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 846.8 |
| Total Fat 47.2g | 0% |
| Saturated Fat 10.2g | 0% |
| Cholesterol 765.7mg | 0% |
| Sodium 1242.6mg | 0% |
| Total Carbohydrate 61.4g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 10.2g | |
| Protein 43.4g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 330.0mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 902.2mg | 0% |
Source of Calories