Egg Salad Tea Sandwich

<p class="MsoNormal" style="margin: 0px 0px 16px; line-height: normal; mso-layout-grid-align: none;"><span style="&#39;color:">Our dietitian Stephanie Harris with Hillcrest Hospital South has a recipe for a healthy makeover for egg salad tea sandwiches.<!--?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /--></span>

Thursday, March 21st 2013, 8:10 am

By: News On 6


Ingredients:

· 8 large eggs, boiled and peeled

· 1/3 cup Low fat Greek yogurt

· 1Tablespoon of light Mayonnaise

·1 Tbss minced fresh dill (May substitute 1 teaspoon dried dill)

· ¾teaspoon salt

· ½teaspoon ground pepper

· *multigrainbread, Boston lettuce, arugula, and/or tomato slices (*optional)

Directions:

1. For the ultimate hardboiled eggss, place eggs in a pan covered by one inch of water. Do not layer them. Bring water to a boil then switch off heat. Leave eggs for 10 minutes in waterthen rinse with cold water.

2. In the meantime, combithe lowlow-fat Greek yogurt, mayo, salt, pepper, and dill in a mixing bowl.

3. Once peeled, cut the egin halfalf and put them in the food processor. Pulse them until thare choppedped. Be sure to not overdo it--you don't want them pureed. Stin thethe chopped eggs to the yogurt mixture.

4. Spoon 1/3 tocup eggegg salad on multigrain sandwich bread. Add lettuce, arugula, tomato slicto thethe sandwich, if desired. To serve egg salad finger sandwichesimply useuse an egg shape cookie cutter or cut the crusts off of sandwich bread and cutit into 4 triangles.

Tip: Strained Greek yogurt is thicker and will prevent your egg salad frogetting wateryry.

logo

Get The Daily Update!

Be among the first to get breaking news, weather, and general news updates from News on 6 delivered right to your inbox!

More Like This

March 21st, 2013

March 14th, 2024

December 4th, 2023

September 25th, 2023

Top Headlines

March 28th, 2024

March 28th, 2024

March 28th, 2024

March 28th, 2024