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Radish Egg Salad Sandwich & Mango

Serving Size

2

Ingredients

  • 4 eggs, hard-boiled
  • 1⁄2 cup radishes, sliced or cut into sticks
  • 1 tbsp chives, chopped
  • 3 tbsps Greek yogurt
  • 1⁄2 tbsp Dijon mustard
  • 1⁄2 tbsp Dijon mustard
  • 1 dash salt
  • 1/2 cup sprouts (omit if pregnant)
  • 2 slices whole wheat bread
  • 1 cup mango chunks

Directions

  • Peel and mash the hard-boiled eggs in a bowl using a fork.
  • Add the radishes, chives, Greek yogurt, Dijon mustard, and salt. Mix until well combined.
  • Spoon the egg salad onto each slice of whole wheat bread and top with sprouts.
  • Serve with 1 cup of mango chunks divided between two plates.
  • Store any leftover egg salad in an airtight container in the refrigerator for up to one day.
  • Add to fresh bread when ready to eat.

Notes

Leftovers: Store the remaining egg salad mixture in the refrigerator and add to fresh bread the next day Sprouts: If pregnant, omit the sprouts to reduce the risk of foodborne illness. Egg-Free: Substitute the eggs with tuna or shredded chicken.

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