By Dane Feldman
Photo by Dane Feldman.
Egg salad is one of my all-time favorite foods. It’s a classic so it doesn’t go out of style and it’s even quite a bit malleable. With that malleability in mind, I looked to update this throwback lunch favorite and turn it into something a bit healthier that we can all eat with far less guilt. Yes, it still contains yolks, but egg yolk contains valuable vitamins and minerals so we can’t skip out on it all the time.
What you’ll need:
1/2 tsp olive oil mayo
1 1/2 tbsp plain nonfat Greek yogurt
1/4 tsp Hungarian sharp paprika
1/2 cup spinach
2 slices Italian semolina bread
Boil the eggs for 20 minutes.
When the eggs are finished, run them under cold water and let them cool for about 10 minutes.
Remove the shells and place the eggs in a mixing bowl. Break up the eggs with a fork and stir in the mayo, yogurt, paprika, and cracked black pepper to taste. Stir and continue to break up the eggs until mixed well.
Toast the bread and spread the egg salad over one slice. Place the spinach on the other slice and put the sandwich together before serving.