Recipes

Egg salad sandwich

This light and creamy egg salad is a heart-healthy twist on the classic, using fat-free yogurt instead of mayo to keep things low in fat without skimping on flavour. Packed with protein from both the eggs and yogurt, it makes a satisfying and nourishing sandwich filler. Perfect for a quick lunch that supports your health while still hitting the spot!

Method

1. Start by putting your eggs in a pan of water and bringing slowly to the boil. Turn down the heat and simmer for 10 minutes.
2. Mix the yoghurt, chives, mustard and black pepper together. Finely chop the celery and add it to the bowl.
3. One the eggs are cooked, put them in cold water to cool down before peeling them.
4. Chop up the eggs and mix with the yoghurt mixture, pop in your bread and enjoy.