Sriracha Egg Salad Sandwich

Health Highlights

Ingredients

3 medium egg	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 dash	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 dash	Garlic powder
4 slice	Whole grain bread

Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper. Set aside.
On the stovetop, place the egg(s) in a pot of cold water, about 1 inch above the egg(s).
Bring the water to a boil over medium-high heat, then cover.
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).
While the egg(s) are cooling, remove the kale leaves from the stem, wash thoroughly, and dry.
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).
Drain the ice water from the egg(s), peel, and chop to desired texture.
In a small mixing bowl, add the chopped eggs, Greek yogurt, vinegar, sriracha, green onion, celery, parsley, and garlic powder. Stir to combine.
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.

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.

Calories 276

Calories from fat 71

Calories from saturated fat 33

Total Fat 7.9 g

Saturated Fat 3.7 g

Trans Fat 0.1 g

Polyunsaturated Fat 2.7 g

Monounsaturated Fat 6.9 g

Cholesterol 256 mg

Sodium 602 mg

Potassium 494 mg

Total Carbohydrate 36 g

Dietary Fiber 6.8 g

Sugars 4.7 g

Protein 18.2 g