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Greek Yogurt Egg Salad Sandwich
4.8 from 12 votes

Greek Yogurt Egg Salad Sandwich

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

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

Ingredients

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

Instructions

    Cup of Yum
  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.