Healthy EatingLunchVegetarianHigh ProteinQuick Recipes
Creamy Farm-Style Egg Salad on Sourdough and Fresh Greens
10 mins
Easy
4 Servings
This isn't your average lunch. We’re pairing velvety, herb-flecked eggs with the sharp crunch of toasted sourdough and a bright bed of seasonal greens for a meal that feels like a quiet reset.
A balanced, high-protein lunch that combines soft-set eggs, crunchy garden greens, and toasted sourdough bread. Ready in 25 minutes.
For the best texture, don't over-mash your eggs. Keep them chunky so you get a mix of firm white and creamy yolk in every single bite.
| Calories | 450 |
| Protein | 22g |
| Fat | 24g |
| Carbs | 38g |
Yes, keep the egg salad in an airtight container for up to 2 days. Assemble the toast right before serving.
Boil for 9 minutes, then immediately transfer to an ice bath for 5 minutes. This stops the cooking and keeps the yolk bright.
Swap the Greek yogurt for an equal amount of high-quality avocado oil mayo.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
Please log in to leave a review.