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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.
Course sandwich
Cuisine American
Keyword egg, salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 sandwiches
Calories 443kcal
Author Alyssa

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!

Nutrition

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