Sriracha Egg Salad Sandwich
Health Rating
| Prep |
Cook |
Ready in |
Servings |
|
| 15 min |
15 min |
30 min |
2
|
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
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.
About
Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada
