Wednesday, January 12, 2011

Getting Eggy Wit It

Well, I finally finished off the 24-count carton of eggs from Costco. Here's a curried egg salad sandwich recipe from Health Magazine that I have really enjoyed. Instead of using super fattening mayonnaise it uses Greek yogurt as a creamy substitute. I made the sandwich with the oat bread I made a couple days ago.Curried Egg Salad

2 hard-cooked eggs, chopped
2 tablespoons plain Greek-style low-fat yogurt
2 tablespoons chopped red bell pepper
1/4 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 slices rye bread, toasted
1/2 cup fresh spinach
1 orange

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.

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