Egg salad sandwich


  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 2 tsp dijon mustard
  • 1 tsp white wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 slices whole wheat bread
  • 4 leaves lettuce
  • 1/2 medium tomato, sliced


  1. Place eggs in a large pot and cover with cold water. Bring water to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let sit for 12 minutes. Drain and rinse the eggs under cold water. Peel the eggs and chop them into small pieces.
  2. In a medium bowl, mix together mayonnaise, Greek yogurt, dijon mustard, white wine vinegar, salt, and black pepper until well combined.
  3. Add chopped eggs to the bowl and mix until evenly coated.
  4. Toast bread slices until lightly browned. Place a lettuce leaf on two slices of toast. Divide the egg salad mixture evenly between the two slices. Top with tomato slices and the remaining slices of toast.
  5. Cut each sandwich in half and serve.

Calorie breakdown per serving (1 sandwich):

  • Calories: 330
  • Protein: 20g
  • Carbs: 23g
  • Fat: 17g
  • Fiber: 5g