A comfort-food classic you'll be making for your kids in a few years.
Ingredients
Red onion provides a milder onion flavor than the white or yellow varieties. If you wish, you may omit the onion altogether. The cheese slices add extra calcium.
- 3 large eggs
- 2 Tbsp plain yogurt
- 1 Tbsp mayonnaise
- 1 tsp fresh lemon juice
- ½ tsp Dijon mustard
- ½ cup quartered cherry tomatoes
- ½ celery stalk, minced (about ¼ cup)
- 1 Tbsp minced red onion
- 2 tsp chopped fresh dill, if desired
- Salt and pepper
- 2 slices whole-wheat bread
- 1 slice reduced-fat cheese
- Lettuce
Instructions
- Place eggs in medium saucepan and cover with water. Bring to a boil over high heat. Remove pan from heat; cover and let stand 10 minutes. Drain eggs; rinse with cold water. Peel and chop.
- Meanwhile, in medium bowl, whisk yogurt, mayonnaise, lemon juice, and mustard until combined. Add egg; fold in tomatoes, celery, onion, and dill. Season with salt and pepper as desired.
- Serve on 2 slices of whole-wheat bread topped with a slice of reduced-fat cheese.
Makes 1½ cups (to fill 1 large sandwich)
Make ahead: Salad can be made 1 day ahead. Refrigerate, tightly covered.
Nutritional Information
- 1 sandwich = 565 calories
- Protein: 1 serving
- Vitamin C: 1 serving
- Calcium: 1 serving
- Green/yellow vegetable: ½ serving
- Other vegetable: ½ serving
- Other fruit: 1 serving
- Fat: 1 serving
- Whole grains: 2 servings
- Iron: some
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