Egg White Salad Sandwich

Name: Egg White Salad Sandwich
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: american
Ingredients: 8 pcs egg white (from large eggs, boiled and roughly chopped); 0.25 cup celery (finely diced); 2 tbsp red onion (finely minced); 3 tbsp yogurt (thick Greek-style); 1 tsp dijon mustard; 1 tsp lemon juice (freshly squeezed); 1 tbsp dill (fresh, chopped); 1 pinch salt; 1 pinch black pepper (freshly ground); 8 slices bread (whole wheat, toasted); 4 pcs lettuce (large leaves, washed and dried)

RATING

4.3/5(38)

TASTE SCORE

6/10

A lighter take on the classic egg salad sandwich, made with protein-packed egg whites, crunchy celery, and a tangy Greek yogurt dressing. Quick to whip up and perfect for a wholesome lunch or picnic, this creamy, satisfying sandwich keeps things fresh and bright with dill and a squeeze of lemon.

PREP

10m

COOK

12m

SERVES

1 PIECE

198 cal

SERVINGS

METHOD · 3 STEPS

boil · ~15 min
Boil the eggs, then separate and chop the whites.
1.Place eggs in a saucepan and cover with cold water by 1 inch.
2.Bring to a rolling boil, then cover, remove from heat, and let stand 10 minutes.
3.Transfer eggs to an ice bath and cool completely, about 5 minutes.
4.Peel the eggs, discard yolks, and roughly chop the whites.
TIPAn ice bath stops cooking and makes the shells slip right off.
mix · ~3 min
Make the egg white salad.
1.In a mixing bowl, combine chopped egg whites, celery, and red onion.
2.Add yogurt, Dijon mustard, lemon juice, and dill.
3.Season with salt and black pepper.
4.Fold gently until evenly mixed and creamy.
assemble · ~3 min
Assemble the sandwiches.
1.Toast the bread slices until light golden.
2.Lay a lettuce leaf on each of 4 bread slices.
3.Spoon a generous portion of egg white salad over the lettuce.
4.Top with the remaining bread slices, press gently, and slice diagonally.
TIPToasting the bread keeps it from getting soggy from the filling.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Chop the egg whites into uniform 1/2-inch pieces for the best texture.
2
Drain the chopped celery on a paper towel to remove excess moisture.
3
Let the finished salad rest in the fridge for 10 minutes to let flavors meld.
4
Use a microplane to mince the red onion so it blends without overpowering.
5
Pat the lettuce leaves dry thoroughly to avoid watering down the filling.
6
Store leftover egg white salad in an airtight container for up to 2 days.

RECIPE VARIATIONS

Adapt it for your goals.

low fat

Low-fat

Swap the Greek yogurt for a non-fat Greek yogurt and use a non-stick pan to toast the bread without butter or oil. This reduces fat while keeping the creamy texture.

vegan

Vegan

Replace boiled egg whites with cubed extra-firm tofu (press and bake until dry), and use a plant-based plain yogurt. This makes the recipe fully plant-based while maintaining a similar texture.

high protein

High-protein

Add 2 tablespoons of crumbled, low-fat feta cheese or 1 tablespoon of nutritional yeast to the salad. This boosts protein and adds a savory, cheesy note without extra fat.

gluten free

Gluten-free

Serve the egg white salad on large lettuce cups (like butter lettuce) or use gluten-free bread. This makes the dish suitable for gluten-sensitive diners.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Low-Fat Protein Source

Egg whites provide high-quality protein with virtually no fat or cholesterol, making this sandwich a heart-healthy choice.

✓

Rich in Probiotics

Greek yogurt contains live active cultures that support digestive health and gut microbiome balance.

✓

Good Source of Vitamin A and K

Celery and lettuce contribute vitamins A and K, which are important for immune function and blood clotting.

✓

Low in Calories

This sandwich is lighter than traditional egg salad due to the use of egg whites and yogurt instead of mayo and yolks, making it a great option for weight management.

QUESTIONS?