Curried Egg Salad SandwichIngredients:
2 hard-cooked eggs, chopped
2 tablespoonsplain Greek-style low-fat yogurt
2 tablespoonschopped red bell pepper
1/4 teaspooncurry powder
2 slices rye bread, toasted
1/2 cupfresh spinach
1. Combine eggs, yogurt, bell pepper, curry powder, salt, and pepper, in a small bowl; stir well.
2. Place spinach on rye bread, top with egg salad, and serve the orange on the side.
The curry adds a health-promoting antioxidant jolt to this traditional comfort dish. To save prep time, batch-cook a dozen eggs at the beginning of each week, so you always have two handy.
Prep Time: 5 minutes
Yield: 1 sandwich
Calories per serving: 410
Fat per serving: 14g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 2g
Protein per serving: 22g
Carbohydrates per serving: 51g
Fiber per serving: 8g
Cholesterol per serving: 425mg
Sodium per serving: 870mg
Resistant starch per serving: 1.8g