Healthy Egg Salad on Sweet Potato Toast

Course Main Course
Servings 2
Author Lauren Manganiello, MS, RDN, CDN


  • 1 medium sweet potato
  • 1 cup fresh baby spinach
  • 1 medium tomato sliced
  • 2 hard boiled large eggs chopped
  • 1/4 cup plain greek yogurt
  • 1/2 teaspoon yellow mustard
  • Black pepper to taste
  • Paprika to taste


  1. Cut off the sweet potato ends. Slice the sweet potato into 1/4 inch slices and toast in the toaster oven (usually ~5-8 minutes but varies)
  2. In a small bowl, mix the greek yogurt, mustard, black pepper and paprika. Stir in the hard boiled egg.
  3. Top the toasted sweet potato with baby spinach, fresh tomato and the egg salad mixture. Enjoy!