Healthy egg salad sandwich

Tuesday, April 16, 2019

Try this healthier version of a springtime staple. The bonus is that using older eggs for hard-boiling is ideal because they’ll peel more easily.


6 hard-cooked large eggs

¼ c. chopped celery

2 Tbsp. reduced-calorie or cholesterol-free mayonnaise

1 Tbsp. Dijon-style mustard

Salt and pepper

4 whole-wheat buns, split, or 8 slices whole-wheat bread

4 butter lettuce leaves

1 tomato, sliced (optional)


Peel and halve eggs. Discard yolks from three eggs, then chop remaining yolks and whites. Transfer to a medium bowl and stir in celery, mayonnaise and mustard. Add salt and pepper to taste.

Arrange lettuce on bun bottoms or on four slices of bread. Top with tomato (if using), egg salad, and bun tops or remaining bread.

Makes 4 servings.

Nutritional Information Per Serving

218 calories, 9.1 g total fat, 12 g protein, 21.8 g carbohydrates, 159 mg cholesterol, 435 mg sodium, 2.2 g dietary fiber.

Expert Advice for Eating Healthier

If you want to make sure you’re getting the nutrients your body needs, consult the registered dietitian at NCH. To learn about nutrition counseling at NCH, click here.


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