Greek Yogurt Egg Salad Sandwich

Serves: 4

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:


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


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.


blog comments powered by Disqus