Print
Egg Salad on Toast
Course Lunch
Cuisine American
Keyword Egg Salad on Toast
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4
Calories 441kcal
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.
Calories: 441kcal | Carbohydrates: 61g | Protein: 21g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 289mg | Sodium: 634mg | Fiber: 6g | Sugar: 30g