Sriracha Egg Salad Sandwich

12 30 339
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 2
Sriracha Egg Salad Sandwich
Health Highlights

Ingredients


3 medium Egg (hardboiled)
2 leaves Kale (washed, dried completely and torn into pieces)
2 tsp Olive Oil, Extra Virgin
1 dash Salt and pepper (to taste)
2 1/2 tbsp Greek yogurt, plain, 2% M.F.
1/4 tsp Apple cider vinegar
1 tsp Sriracha (to taste)
1 green onion (stem) Green onion (thinly sliced)
1 medium stalk(s) Celery (finely chopped)
2 tsp Parsley, fresh (finely chopped)
1/4 tsp Garlic powder
4 slice Whole grain bread

Instructions


  1. Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper. Set aside. 
  2. On the stovetop, place the egg(s) in a pot of cold water, about 1 inch above the egg(s).
  3. Bring the water to a boil over medium-high heat, then cover.
  4. Remove from the heat and set aside for 8-10 minutes. Then, drain the hot water and add ice water to cool the egg(s).
  5. While the egg(s) are cooling, remove the kale leaves from the stem, wash thoroughly, and dry. 
  6. Rip the kale leaves into bite-sized pieces and place them on the prepared baking sheet in a single layer. Drizzle with olive oil and season with salt and pepper. Bake for 10-15 minutes (watch closely so the leaves do not burn).
  7. Drain the ice water from the egg(s), peel, and chop to desired texture.
  8. In a small mixing bowl, add the chopped eggs, Greek yogurt, vinegar, sriracha, green onion, celery, parsley, and garlic powder. Stir to combine.
  9. To assemble the sandwich:
    • Toast the bread slices and cool.
    • Spread a thick layer of the egg salad mixture onto the toast.
    • Layer kale chips on top of the salad mixture.
    • Top with the remaining slice of toast. serve immediately.

 

 

 

Notes:

Quick Tips:

  • If taking to work: Bring the toast, salad mixture, and kale chips in separate containers and assemble at work, so the sandwich doesn't get soggy and the kale chips stay crispy. 
  • To store the kale chips and maintain their crispiness, keep them in a brown paper bag or a plastic sandwich bag with a tsp of uncooked rice.

Nutrition Facts

Per Portion

Calories 339
Calories from fat 134
Calories from saturated fat 34
Total Fat 14.9 g
Saturated Fat 3.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 6.5 g
Cholesterol 287 mg
Sodium 604 mg
Potassium 507 mg
Total Carbohydrate 35 g
Dietary Fiber 6.8 g
Sugars 4.7 g
Protein 19.4 g

Dietary servings

Per Portion


Grain 1.9
Meat Alternative 0.8
Milk Alternative 0.1
Vegetables 1.2

Energy sources


Pygal38%461.2697926804167161.9049354482864439%340.6503103740819273.432546983659223%322.20038388034897128.9752555747394438%39%23%CarbohydratesFatProtein

Meal Type(s)

Breakfast
Lunch




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