Greek Yogurt Egg Salad Sandwich
Serves:
4
Prep Time:
Cook Time:
Total Time:
Lightened up with Greek yogurt, you’ll have a hearty sandwich in minutes. And it doesn’t taste healthy!
Dovetailing Tips: Use the boiled eggs you prepared on day 1.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 8 | large eggs |
| 2/3 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 |
Directions:
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.
Source: damndelicious.net
