Greek Yogurt Egg Salad Sandwich

Name: Greek Yogurt Egg Salad Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 8 large eggs; ⅔ cup plain greek yogurt; 1 tablespoon mayonnaise; 1 teaspoon dried dill; Kosher salt and freshly ground black pepper; 1 baguette; 2 cups arugula; 2 roma tomatoes; 1 avocado

User Reviews

4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Course
Main Course, Salad
Cuisine
American

Greek Yogurt Egg Salad Sandwich

Iris Warren

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Lightened up with Greek yogurt, you’ll have a hearty sandwich in minutes. And it doesn’t taste healthy!

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Ingredients

Servings

8 large eggs
⅔ cup plain greek yogurt
1 tablespoon mayonnaise
1 teaspoon dried dill
Kosher salt and freshly ground black pepper to taste
1 baguette cut into 3-4 equal pieces, toasted, for serving
2 cups arugula for serving
2 roma tomatoes thinly sliced, for serving
1 avocado halved, seeded, peeled and thinly sliced, for serving

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Instructions

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.
In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.
Serve sandwiches on baguette with arugula, tomatoes, avocado and egg salad mixture.