I love a good egg salad sandwich.  It’s such a tasty way to add high quality protein to your day, as well as pile on tasty veggies, herbs and whole grains.  Today, I am partnering with Sabra ™ Spreads  - a new line of hummus sandwich spreads, and Brownberry® Bread  to make a light, savory egg salad sammie.   With 75% less fat than regular mayonnaise, this new line of hummus spreads are conveniently squeezable and easy to portion control! Plus, with no knife or spoon needed, it makes for easy sandwich making - just squeeze onto your bread or wrap and enjoy.

It’s simple to make this tasty sammie, check out my video: Sriracha Egg & Veggie Salad Sandwich

One of my time-saving tips is to boil a batch of hard boiled eggs at one time and enjoy all week.  It’s super simple to boil eggs.  It’s three-steps.  Refrigerate the hard boiled eggs, if you are not using right away.

I am thrilled to be one the registered dietitian nutritionists judging this year’s America’s Better Sandwich™ contest! The polls are open now  — it’s down to the best in these categories: Breakfast in Bread, Creative Classics, Fueling Good, Open-Faced Artistry and State Favorite.  You can have a say in who wins the $25,000 grand prize by placing your vote on www.americasbettersandwich.com!

Today, mine is a Fueling Good sandwich.  Who doesn’t love a good dose of egg salad, hummus and veggies on a hearty whole grain bread? On a nutritional note, this sandwich offers 24 grams of protein + 7 grams of fiber!  Your body will thank you later.

Sriracha Egg & Veggie Salad Sandwich 

Makes 1 sandwich


2 hard-boiled eggs, peeled and coarsely chopped

1 Tablespoon Sea Salt & Cracked Pepper Sabra Spreads

1/2 mini cucumber, diced

2 cherry tomatoes, diced

1 teaspoon Sriracha (hot chili pepper sauce)

1/2 cup fresh baby kale

2 slices Brownberry® Extra Grainy Flax & Sesame Seed Bread


Place eggs into a pot and fill with water until eggs are submerged.  Bring to a rolling boil.  Turn off the heat and cover for 10 minutes.  Remove from stove and immediate spill hot water out while filling with cold water.  Run cold water over eggs for a few minutes to stop the cooking process.  Remove from water and let sit for a minute. (If you make them ahead of time, you can refrigerate them).

Peel eggs carefully and chop.  Put into a mixing bowl and add Sea Salt & Cracked Pepper Spreads, cucumbers, tomatoes and Sriracha.  Stir until blended.

Place kale on one slice of bread and  top with egg salad.  Top with other slice of bread.  Cut in half and enjoy.

Nutrition Information (per sandwich): Calories: 459, Total Fat: 21.5 g, Saturated Fat: 4 g, Trans Fat: 0 g, Cholesterol: 424 mg, Sodium: 484 mg, Carbohydrates: 41 g, Fiber: 7 g, Sugar: 7 g, Protein: 24 g

I hope you vote for your favorite sandwich today!

Enjoy eating simply,


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