Curried Egg Salad Sandwiches

Votes: 2

Time: 15 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 70, total fat 3 G., saturated fats 1 G., proteins 5 G., carbohydrates 7 G., fiber 1 G., cholesterol 61 mg, sodium 135 mg, sugar 1 G.

These mini egg salad sandwiches are a great teatime snack. Delicious and healthy, they're made with whole-grain bread, and the egg salad is dressed with Greek yogurt and just a touch of mayonnaise for flavor. Kids will especially love these sandwiches, and a sprinkle of curry powder is a great way to introduce them to a new flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cup low-fat Greek yogurt
1 tbsp mayonnaise
1/4 tsp curry powder (or as needed)
4 hard-boiled eggs, peeled and finely chopped
1 large green onion, finely chopped
6 slices of whole grain bread
3 red lettuce leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: whole grain bread, eggs, green onions, curry, lettuce

Cooking the dish according to the recipe:

In a medium bowl, combine Greek yogurt, mayonnaise, and curry powder to taste and mix well. Add the eggs and green onions, season with salt and pepper. Gently fold the eggs into the yogurt dressing and season with salt to taste.
Place 3 slices of bread on a work surface. Spread the curried egg salad evenly among the bread slices and top each slice with 1 leaf of red lettuce (you can trim off the crusts if desired). Top with the remaining slices of bread. Cut the sandwiches into quarters and serve immediately.

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