Green goddess egg salad sandwich

Prep 15 min
Total 20 min
Serves 4

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Ingredients

6
2 tsp
white vinegar
1/3 cup
1/3 cup
coarsely chopped parsley
3 tbsp
coarsely chopped tarragon
3 tbsp
coarsely chopped basil
3 tbsp
Greek yogurt
1 tsp
Dijon mustard
1
clove garlic, minced
1
stalk celery, finely chopped (1/2 cup)
1
green onion, thinly sliced
3 tbsp
crumbled feta
1/4 tsp
1/4 tsp
hot pepper flakes, optional
8
slices whole wheat bread
1
avocado, sliced
1
green tomato, sliced

Instructions

  • BRING a medium pot of water to a boil over high. Reduce heat to medium. Add eggs and vinegar, and simmer for 11 min. Drain and rinse under cold water until cool enough to touch. Peel eggs and coarsely chop. Transfer to a large bowl.
  • COMBINE mayo, herbs, yogurt, Dijon and garlic in a food processor. Whirl until smooth, about 1 min. Scrape mayo mixture into bowl with eggs. Stir in celery, green onion, feta, salt and hot pepper flakes. Sandwich egg salad, avocado and tomato between bread slices. Wrap each egg salad sandwich in parchment and refrigerate for up to 2 days.

Nutrition

Calories 516, Protein 19 g, Carbohydrates 40 g, Fat 33 g, Fibre 9 g, Sodium 757 mg.
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