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Egg Salad Sandwich with Oranges and Peppers
Course Lunch
Cuisine American
Keyword Egg Salad, eggs, lowfat, sandwich, vegetarian
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 4 servings
Calories 296kcal
Serve With
- 1 medium bell pepper, yellow
- 4 medium clementine
Hard boil eggs. Drain and cool with ice water; peel and dice.
While eggs are boiling, grate carrot.
Mix grated carrot, yogurt, salt, and pepper in with eggs. Toss to coat evenly.
Toast bread; top 4 slices with egg mixture and top off with remaining slices; cut in half.
Serve with sliced bell pepper and clementines.
Calories: 296kcal | Carbohydrates: 41g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 188mg | Sodium: 527mg | Fiber: 6g | Sugar: 11g