Curried Egg Salad Sandwich
Happy Hump Day ~ Enjoy this Curried Egg Salad Sandwich for lunch, dinner, or a snack. You can also leave the bread and use the egg mixture for dipping with pita chips or celery. I’m not a huge celery fan, but when I have something fun to load my celery with, I do love it. Be creative and add avocado and/or a can of chicken (drained of course). Remember, make it your own ~ Enjoy!
2 Hard-Boiled Eggs, chopped
2 Tbsp Chobani Low-Fat Greek Yogurt
2 Tbsp Red Bell Pepper, chopped
¼ tbsp Curry Powder
Dash of Salt
1/8 tsp Fresh Ground Pepper
2 Slices Rye Bread, toasted*
½ Cup Fresh Spinach
1/2 Avocado (optional)
1 Orange, sliced
1 100-calorie pack Emerald Nuts Raw Almonds
*Note: I, personally, do not like Rye Bread (what-so-ever) so substitute any bread you like, Pita Bread is a good choice.
FIRST Obviously (or not so obviously) boil your Eggs (boil in hot water for approximately 12 minutes), cool, peel and chop
SECOND Combine chopped Eggs, Yogurt, Bell Pepper, Curry Powder, Salt and Pepper in a small bowl; mix well
THIRD Place Spinach on 1 slice of toasted Bread and top with egg mixture
FOURTH Place the other piece of toasted Bread on top
FIFTH Slice in half on the diagonal with a sharp knife
Serve with orange slices and almonds
Makes 1 Serving
This recipe is inspired by cookbook collection, a cookbook I’ve had for many years that should be more utilized, The Carb Lovers Diet from the Editors of Health, page 142 (2010).