Yield
3 Servings
Prep Time
5 – 10 Minutes
Cook Time
20 Minutes
Category
Appetizers
Calories
282.7
Carbs
20.6
Fat
14.7
Fiber
5.3
Protein
17
WW Points
4
ingredients
3 slices Milton’s whole grain bread
6 hard-cooked eggs, peeled
2–4 tablespoons finely diced onion
2–4 tablespoons diced dill pickle
¼ cup light mayonnaise
2 tablespoons nonfat Greek yogurt
¼ teaspoon onion powder
¼ teaspoon garlic powder
Pinch of salt
10–15 cracks of black pepper
2 tablespoons pickle juice
2 tablespoons lemon juice
directions
Step 1: Prep the Eggs
Place hard-cooked eggs in a medium bowl. Use a fork or potato masher to break them down into a small, chunky texture.
Step 2: Mix the Egg Salad
Add diced onion, pickles, mayonnaise, Greek yogurt, onion powder, garlic powder, salt, pepper, pickle juice, and lemon juice. Mix until well combined and creamy.
Step 3: Taste & Adjust
Taste the egg salad and adjust seasoning as needed (salt, pepper, or acidity).
Step 4: Toast the Bread
Toast the bread until golden and crisp.
Step 5: Assemble & Serve
Spoon the egg salad over the toasted bread. Garnish with paprika, fresh herbs, or extra toppings if desired. Serve immediately and enjoy!