Greek Yogurt Egg Salad Sandwich
- Greek Yogurt Egg Salad Sandwich
- Recipe
- Ingredients
- Instructions
Lightened up with Greek yogurt, you’ll have a hearty sandwich in minutes – and it doesn’t taste healthy at all!
Ever since I discovered Greek yogurt, I’ve been a bit obsessed with it. I’m finding so many ways to use it, from this chicken salad sandwich to my all-time favorite chicken pesto sandwich.
I’m sure you can tell that I love using Greek yogurt in sandwiches so I decided to use it in an egg salad as well. With just 1 tablespoon of mayo, this egg salad is completely lightened-up, with a little bit of dill for a hint of freshness.
Sandwich this mixture in between a freshly baked baguette, arugula, Roma tomato and avocado, and you’ll have yourself such a hearty meal in just 20 minutes!
Recipe
Yield: 4 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Ingredients
Instructions
1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
2. In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.
3. Serve sandwiches on baguette with arugula, tomatoes, avocado and egg salad mixture.
