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