Soft white bread, lots of mayo and egg salad tucked inside…with the crusts cut off. That is my mum’s dream version of an egg salad sandwich. And who can blame her? That sounds pretty darn good.
Let’s start with the white bread. This one is up to you and there are plenty of options. You could serve the egg salad on whole wheat bread or fiber-filled crackers, such as Wasa. Or avoid the carbs altogether and spread the mixture on cucumber slices (mmm…that would make a good appetizer, too), stalks of celery or on a bed of spinach.
Okay, now I’m the first to admit that I love the taste of mayo. Always have…always will. And I know that replacing it with Greek yogurt doesn’t fully make up for the omission. That’s where the curry powder comes in.
Spices and herbs are such an integral part of healthy cooking. Much of what is lost by omitting fat can be made up for with the natural flavors of herbs and spices. That’s exactly what curry powder does in this case.
Whip up a batch of hard-boiled eggs on the weekend, you’ll be able to throw this salad together in 10 minutes during the week. Light and easy!
Other light lunch recipes:
Cookin’ Canuck’s Low-Fat Greek Chicken Salad Wrap
Cookin’ Canuck’s Low-Fat Salmon Salad Sandwich with Capers
Add a Pinch’s Shrimp Avocado Salad
Our Best Bites’s Kate’s All-Time Favorite Quick & Easy Lunch Salad
Mom on Timeout’s Tuna & Avocado Stuffed Tomatoes
- 4 hard-boiled eggs, peeled and chopped
- 1 stalk celery, diced
- 1 green onion (green section only), thinly sliced
- ¼ cup non-fat plain Greek yogurt
- ½ tsp curry powder
- ¼ tsp salt
- ¼ tsp pepper
- Place the chopped hard-boiled eggs in a medium-sized bowl.
- Add the celery, green onion, Greek yogurt, curry powder, salt and pepper. Stir to combine.
- Serve on bread, crackers, cucumber slices or celery stalks.