August 28, 2017

Looking for a simple, satisfying lunch or dinner? Look no further than this vegetarian, protein-packed egg-salad sandwich. The yummy, buttermilk-herb base lightens up the egg salad while adding a ton of fresh flavor.

Here’s how to make it, and all the nutrients you’ll get from this tasty dish.

To make the egg salad, slice up two hard-boiled eggs, which are a great source of vegetarian protein. They’ll keep you full throughout the day and make the dish satisfying.

Next, mix together the dressing, which includes buttermilk, olive oil mayonnaise, lemon juice, chives, parsley, honey, salt and pepper. It’s a lightened up and cleaner dressing than you’ll find in stores – honey takes the place of refined sugar too.

After mixing the eggs and dressing, you’ll add in more mayonnaise and salt, then celery, fennel and chives, which will create a satisfying crunch and add fiber.

To bulk up the fiber even more, add arugula on top of toasted sprouted grain bread. Sprouted grain bread is higher in protein than regular bread too, so you’ll get added satiety. Place the egg salad on the arugula, and wrap up the sandwich in parchment paper for an easy-to-transport lunch. The toasted bread makes it less likely to get soggy or fall apart, too.

To make prep time even faster, make hard-boiled eggs and the buttermilk dressing ahead of time – you’ll be able to whip up this sandwich in a matter of minutes. It’s perfect for a quick dinner after a long day when you don’t have time to cook.

This yummy meal is only 447 calories, with 20 grams of protein per serving. Plus, it’s high in calcium and fiber. This healthy meal will taste like the egg-salad you used to enjoy as a kid, but you’ll get more nutrients out of this one.