I’ve been a fan of hummus on sandwiches for years. Maybe if I had a strong affinity for mayonnaise, it would have taken me longer to come around to it, but there’s something I just love about the creamy texture and savory taste of hummus on a roll, toast, a wrap, or even a bagel.
When I found out the Recipe ReDux was partnering with Sabra on a recipe contest, I was excited to participate. The company has a new line of Spreads, which come in a handy squeeze bottle. I received free samples of three different flavors: Cracked Pepper, Garlic and Herb, and Honey Mustard. They definitely make a great alternative to higher-calorie, higher-fat condiments like mayo and provide a lot of flavor without sky-high sodium or sugar content.
I also appreciate that I can recognize and pronounce everything on the ingredients lists—and that I’d be able to even if I hadn’t taken all those food science and technology courses back in the day!
This sandwich recipe was inspired by a former co-worker’s wedding dress diet and her intriguing take on egg salad, which was, essentially, hardboiled egg whites mixed with hummus. It had never occurred to me to use hummus in place of mayo in egg salad, but I loved the idea. Why hadn’t I been doing that forever? In fact, my hatred of mayo had been keeping me from enjoying egg salad—I’d been needlessly missing out.
I’ve been experimenting lately with lower-carb sandwich alternatives to help keep things interesting for my clients who prefer not to eat bread. For this recipe, I thought that crisp lettuce cups or hearty collard green wraps would taste great, but in the end, I decided on romaine to make an open-faced egg salad sandwich so it would be stable enough to pick up and eat like toast or to eat with a knife and fork if preferred.
To keep calories and fat intake within a realistic range, I used just one whole egg and then a few whites, but feel free to adjust.
Mediterranean Egg Salad Sandwich
- 3 hardboiled egg, peeled
- 2 tablespoons garlic and herb hummus
- 1 tablespoon plain Greek yogurt
- 2 large romaine lettuce leaves, rinsed
- 1 cup mixed roasted vegetables (red pepper, eggplant, zucchini, etc)
- 2 tablespoons feta cheese
- Discard 2 of the egg yolks. Chop egg and whites into small pieces.
- In a small bowl, combine egg, hummus, and yogurt. Stir until well mixed. Set aside.
- Line romaine pieces on a plate. Top each piece with vegetables.
- Spread egg salad mixture atop vegetables.
- Sprinkle feta over each sandwich piece.
- Eat immediately.
Do you like hummus on sandwiches?
PS—Check out my Azumio article for some suggestions for lower-carb sandwich ideas.
Disclosure: “I received free samples of Sabra Spreads mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.”
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