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Egg Salad & Pea Sandwich

Course Lunch
Cuisine American
Keyword Egg Salad, peas, sandwiches, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 497kcal

Ingredients

  • 8 large egg
  • 1 tablespoon mayonnaise, light
  • 2/3 cup Greek yogurt, plain
  • 1 teaspoon dill weed, dried
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 4 medium rolls, hard

Toppings

  • 2 medium tomato, red
  • 1 medium avocado
  • 2 cup spinach
  • 1 cup green peas, frozen

Serve With

Instructions

  • Measure out the peas and allow them to thaw while preparing the eggs.
  • Hard boil the eggs. Then run under cool water or submerge in an ice bath to cool.
  • While eggs are boiling, slice the tomatoes and avocado.
  • Peel the cooled eggs, discarding four of the yolks. Mash the remaining yolks and chop the egg whites; add to a mixing bowl along with mayonnaise, yogurt, dill, salt, and pepper. Mix well.
  • Cut open the rolls and layer one side with spinach, 1-2 slices of tomato, a few slices of avocado, and some of the egg mixture. Sprinkle some peas on top, then cover with the other half of the roll.
  • Slice in half if desired and serve strawberries on the side.

Nutrition

Calories: 497kcal | Carbohydrates: 50g | Protein: 27g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 377mg | Sodium: 619mg | Fiber: 9g | Sugar: 10g