Easter Egg Salad with Quinoa
Spiced with dijon mustard and hot sauce, peppered with crunchy quinoa and simply perfect served between two slices of toasted bread.
Servings 2 sandwiches
- 4 hard-boiled eggs
- 1/2 cup cooked quinoa
- 2 tablespoons mayo
- 1 tablespoon dijon mustard
- 2 teaspoons sriracha sauce
- Salt & pepper to taste
- 4 slices of gluten-free high-protein quinoa bread
- 2 - 3 slices green leaf lettuce
Mash eggs in a large mixing bowl. Add quinoa, mayo, mustard and sriracha. Mix to combine and season with salt and pepper. Set aside.
Toast bread to desired crispiness. Top two slices of bread with lettuce leaves. Top lettuce with half of egg salad mixture, top with other slices of bread and serve.
Calories: 443kcal | Carbohydrates: 36g | Protein: 19g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 378mg | Sodium: 798mg | Potassium: 263mg | Fiber: 2g | Sugar: 4g | Vitamin A: 630IU | Vitamin C: 3mg | Calcium: 188mg | Iron: 3.8mg