Sriracha Egg Salad Sandwich

Sriracha Egg Salad Sandwich

Health Rating
Prep Cook Ready in Servings
15 min 15 min 30 min 2
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Ingredients


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

Instructions


 

This sandwich is best assembled at work. At the very least add the kale chips right before you eat so they stay crispy (see "Notes" below).

To assemble:

  • Toast bread slices and cool.
  • Divide egg salad into four portions and spread onto cooled toasts.
  • Layer kale chips onto two of the toasts, top with remaining slices and serve immediately.

 

 

 

Nutrition Facts

Per Portion

Calories 309
Calories from fat 91
Calories from saturated fat 26.3
Total Fat 10.1 g
Saturated Fat 2.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 3.9 g
Cholesterol 256 mg
Sodium 582 mg
Potassium 450 mg
Total Carbohydrate 36 g
Dietary Fiber 5.4 g
Sugars 4.3 g
Protein 18.7 g

Dietary servings

Per Portion


Grain 1.9
Meat Alternative 0.8
Milk Alternative 0.1
Vegetables 0.9

Energy sources


Pygal46%467.156131807184.80827843729%323.914506126262.48688670324%319.483894525131.45581475846%29%24%CarbohydratesFatProtein

Notes:

To store kale chips, you can keep them in a brown paper bag. or in a plastic sandwich bag with a tsp of uncooked rice.

Recipe from:
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