Egg Salad on Cauliflower Thins
This protein-packed egg salad is one of my go-to lunches—it’s quick, creamy, and surprisingly filling. Paired with crispy cauliflower thins, it’s a lighter take on a classic that still hits all the comfort food notes!
Total Time 15 minutes mins
Course Main Course, Snack
Servings 3 open-faced sandwiches
Preheat oven to 400°F. Place cauliflower thins on a baking sheet and toast for 10 minutes, or until golden and crispy.
While thins are toasting, mix chopped eggs with mayo, Greek yogurt, mustard, and celery in a bowl.
Once the thins are crispy, spoon the egg salad mixture onto each one.
Top with shredded lettuce, avocado slices, and green onion. Enjoy!! xx
Keyword Cauliflower, Eggs, Salad