Egg Salad Sweet Potato Toast

Egg Salad Sweet Potato Toast

AuthorSabrinaCategory, , , DifficultyBeginner

Tired of real toast and looking for a healthy, low glycemic alternative? Well, I've got your back. The egg salad offers a nice hit of protein along with a heart healthy dose of complex carbohydrates. This recipe is also great to serve as an appetizer and makes a great brunch item. Just have fun with it.

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

2 sweet potatoes, about 7-8" long
olive oil
¼ tsp salt
10 cherry tomatoes, halved (garnish)
fresh herb of choice like dill, parsley, etc. (garnish)
For Egg Salad:
5 boiled eggs
½ cup plain Icelandic yogurt (Siggi's)
¼ cup real mayonnaise
1 tbsp dill relish
1 tbsp finely chopped chives
2 tsp Dijon mustard
¼ tsp salt
pinch of black pepper
3 dashes Tobasco or other hot sauce

1

Preheat oven for 350 degrees F. Peel sweet potatoes and cut on a bias, about 5 slices each 1/2" thick. Save the rest of the sweet potatoes for stews or soups (make sure to boil the pieces you're saving before freezing them or they will discolor).

2

Coat slices with a little olive oil on both sides and sprinkle with a little salt. Bake on a parchment lined baking sheet for 20 minutes. Check for tenderness, gently turn each piece and cook for another 5-7 minutes. Remove from oven and allow them to cool for 10 minutes.

3

Mash eggs in a medium bowl (or use a food processor; your choice). Add remaining egg salad ingredients and stir through. Taste for salt content and adjust accordingly.

4

Scoop a 1/8-1/4 cup (depending on size of toast) egg salad onto each slice of sweet potato. Top with halved cherry tomatoes and herb of choice. Serve.

5

Store leftover toasts in an air tight container in the refrigerator for up to 3-4 days after initial preparation. Reheat in a skillet as the microwave can soften them too much.

*2 toasts per person. Nutrition is based on 1 toast at 6 net carbs.*

Nutrition Facts

Servings 4


Amount Per Serving
Calories 137
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Sugars 2g
Protein 6g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 sweet potatoes, about 7-8" long
 olive oil
 ¼ tsp salt
 10 cherry tomatoes, halved (garnish)
 fresh herb of choice like dill, parsley, etc. (garnish)
For Egg Salad:
 5 boiled eggs
 ½ cup plain Icelandic yogurt (Siggi's)
 ¼ cup real mayonnaise
 1 tbsp dill relish
 1 tbsp finely chopped chives
 2 tsp Dijon mustard
 ¼ tsp salt
 pinch of black pepper
 3 dashes Tobasco or other hot sauce

Directions

1

Preheat oven for 350 degrees F. Peel sweet potatoes and cut on a bias, about 5 slices each 1/2" thick. Save the rest of the sweet potatoes for stews or soups (make sure to boil the pieces you're saving before freezing them or they will discolor).

2

Coat slices with a little olive oil on both sides and sprinkle with a little salt. Bake on a parchment lined baking sheet for 20 minutes. Check for tenderness, gently turn each piece and cook for another 5-7 minutes. Remove from oven and allow them to cool for 10 minutes.

3

Mash eggs in a medium bowl (or use a food processor; your choice). Add remaining egg salad ingredients and stir through. Taste for salt content and adjust accordingly.

4

Scoop a 1/8-1/4 cup (depending on size of toast) egg salad onto each slice of sweet potato. Top with halved cherry tomatoes and herb of choice. Serve.

5

Store leftover toasts in an air tight container in the refrigerator for up to 3-4 days after initial preparation. Reheat in a skillet as the microwave can soften them too much.

*2 toasts per person. Nutrition is based on 1 toast at 6 net carbs.*

Egg Salad Sweet Potato Toast

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