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Egg Salad on Toast

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Egg Salad on Toast

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Course: Lunch
Cuisine: American
Keyword: Egg Salad on Toast
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 441kcal


  • 6 large egg
  • 2 slice turkey bacon
  • 2 stalk green onion
  • 2 tablespoon mayonnaise, light
  • 1/4 cup yogurt, plain
  • 1/8 teaspoon black pepper, ground
  • 1/8 teaspoon sea salt
  • 8 slice bread, whole wheat
  • 2 cup lettuce, shredded

Serve With

  • 2 medium carrot
  • 4 cup grapes


  • Hard boil eggs. Drain and set aside to cool.
  • Cook bacon in a skillet over medium-high heat for 3-4 minutes or until crisp.  Remove from heat, cool, and crumble. Add to a large bowl.
  • Slice green onions and chop eggs (leaving out 4 of the yolks). Add onions to bacon. Set eggs aside in a separate bowl.
  • Add mayonnaise, yogurt, pepper, and salt to the bacon and onions and mix well. Gently fold in the eggs until thoroughly combined.
  • Toast bread. Peel carrots and cut into sticks.
  • Top toast with lettuce and egg salad; keep as an open-face sandwich or add another slice of toast to make it easier for little ones to hold.
  • Serve with carrots and grapes on the side.
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Calories: 441kcal | Carbohydrates: 61g | Protein: 21g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 289mg | Sodium: 634mg | Fiber: 6g | Sugar: 30g

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