Low-Fat Egg Salad

This lightened-up version has less fat and cholesterol, thanks to light mayonnaise, yogurt, and fewer egg yolks.

Shirley Fan

Ingredients

8 hardboiled eggs, 4 yolks removed		Kosher salt
2 tablespoons light mayonnaise		Freshly ground black pepper
2 tablespoons nonfat Greek yogurt		slices whole wheat bread
1/4 cup chopped red onion		2 cups baby spinach
1 teaspoon whole grain mustard

Prep: 5 min Total:

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1
Chop eggs into small pieces. In a medium bowl, add eggs, mayonnaise, yogurt, red onion, and mustard. Stir to combine. Season with salt and pepper, to taste.
2
Place 4 slices of bread on work surface. Spread egg salad on top of each slice. Top with spinach and cover with remaining slices of bread.

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