Recipe description
July 12, 2026
Rye bread with egg salad made with yogurt
Rye bread with yogurt egg salad for gentle gut-friendly nourishment
Gut Friendly
Digestion Friendly
Protein Rich
88%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: egg, tree_nut, milk, peanut, celery, sesame, lupin, shellfish
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Takes about 2 minutes.
Why this recipe fits you
- High-fiber base from rye bread supports gut regularity.
- Includes a fermented ingredient (yogurt) contributing protein and potential probiotics.
- Balanced mix of fiber, protein, and slow carbs with minimal processing.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bread, rye
4
slice
Egg
4
piece
Yoghurt
0.5
cup
Celery
1
piece
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Boil the eggs in a pot of water for about 10-12 minutes until hard boiled.
2
Once boiled, cool the eggs under cold running water, then peel and chop them.
3
In a bowl, mix the chopped eggs with yoghurt, diced celery, salt, and black pepper.
4
Toast the slices of rye bread until slightly crispy.
5
Spread the egg salad mixture on top of the toasted rye bread and serve.
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Nutrition
420 kcal
Calories
21 g
Protein
40 g
Carbohydrates
5 g
Fiber
6 g
Sugar
12 g
Fat
5 g
Saturated fat
1.0 g
Salt
FAQ
What makes rye bread a good base for this egg salad?
It provides fiber and varied grains that support steady digestion.
How is the egg salad made creamy?
Yogurt is used instead of mayonnaise to add protein and a smooth texture.
Can I use plain yogurt or Greek yogurt?
Yes, both work; Greek yogurt is thicker, plain yogurt is lighter.
Can I make this dish dairy-free?
Yes, use a plant-based yogurt.
Is this recipe suitable for vegetarians?
Yes, as long as eggs are included; it is not vegan.
How should I serve it with vegetables?
Pair with fresh vegetables like cucumber, tomatoes, or a side salad.
How long does it keep in the fridge?
Store covered in the fridge for 1–2 days.
Can I customize with herbs or spices?
Yes, add dill, chives, black pepper, or lemon juice.
Is this gluten-free?
No; rye bread contains gluten. Use gluten-free bread if needed.
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