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Deconstructed egg sandwich

A grab and go breakfast that also makes a perfect packed lunch.
Recipe provided by Dairy Farmers of Canada ©

4 servings / 27 min

Prep 15 min / Cook 12 min

Ingredients
  • 4 eggs
  • 2 celery stalks, cut into sticks
  • 4 lettuce leaves
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1 cup (250 mL) raw beets, grated or thinly sliced
  • 3 ½ oz (100 g) lower fat Canadian Mozzarella, cut into sticks or 2 ½ oz (75 g) regular Canadian Mozzarella, cut into sticks
  • 3 whole-wheat pita breads, each cut into 8 wedges

Yogurt dip:

  • 1/2 cup (125 mL) Canadian thick non-fat plain yogurt (Greek-style)
  • 2 tsp (10 mL) Dijon mustard
  • 2 1/2 tsp (12 mL) honey
  • 2 tbsp (25 mL) 1% milk
  • 1 green onion or 1 tbsp (15 mL) fresh chives, chopped
  • 1/4 tsp (1 mL) celery seed
  • Freshly ground pepper
Directions
  1. In a bowl, mix all dip ingredients. Refrigerate.
  2. Place eggs in a saucepan, cover with cold water and cook for 11–12 minutes in boiling water.
  3. In the meantime, in containers with compartments, place the celery, lettuce, tomatoes, beets, Mozzarella, pita wedges and dip.
  4. Shell the hard-boiled eggs, rinse under cold water and add a whole or halved egg to each container.
  5. Refrigerate until ready to eat.

Serving suggestion: May be served with seasoned and grilled pita wedges.

Nutritional info per serving (1 of 4)
  • Calories 298
  • Protein 21 g
  • Total Fat 10 g
    Saturated Fat 4 g
    Cholesterol 204 mg
  • Carbohydrates 32 g
    Fibre 5 g
    Sugars 9 g
    Added sugars 4 g
  • Sodium 482 mg
  • Potassium 481 mg