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Healthy Egg Salad Florentine Recipe

Adding spinach is a healthy twist for this favorite egg salad recipe. It’s high in fiber, low in fat, and packed with nutrition!

Servings: 6

Active time: 25 minutes

Total time:

Light and Healthy recipe

Ingredients

  • 6 Davidson's Safest Choice® pasteurized egg(s), hard-boiled
  • 6 oz spinach (chopped)
  • 1 small yellow onion (diced)
  • 1/2 tsp garlic puree
  • 1 oz Parmesan cheese (shredded)
  • 1.5 tsp Dijon mustard
  • 3/8 c mayonnaise (fat-free)
  • salt to taste
  • pepper to taste
  • 6 slices of multigrain bread

Preparation

  1. Bring 1 inch of water to a boil in a pot with a steamer basket for spinach.
  2. Dice the eggs.
  3. Steam spinach just long enough to wilt it. Drain and press dry with clean paper towels.
  4. Combine the eggs, spinach, onions, garlic, and Parmesan cheese.
  5. Fold in the mustard and mayonnaise. Season with salt & pepper to taste (optional).
  6. Assemble sandwich. Serve fresh fruit on the side.

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Nutrition Facts

Serving Size (1/2 sandwich)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 200
Calories from Fat 70
Total Fat 8g (12% DV)
Saturated Fat 2g (10% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 460mg (19% DV)
Total
Carbohydrate
23g (8% DV)
Dietary Fiber 5g (20% DV)
Sugars 4g
Protein 13g
Vitamin A 20%
Vitamin C 8%
Calcium 8%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.