Greek Yogurt Egg Salad Sandwich

Lightened up with Greek yogurt, you’ll have a hearty sandwich in minutes – and it doesn’t taste healthy at all!

Greek Yogurt Egg Salad Sandwich - Lightened up with Greek yogurt, you'll have a hearty sandwich in minutes. And it doesn't taste healthy!

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.

Greek Yogurt Egg Salad Sandwich - Lightened up with Greek yogurt, you'll have a hearty sandwich in minutes. And it doesn't taste healthy!

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.

Greek Yogurt Egg Salad Sandwich - Lightened up with Greek yogurt, you'll have a hearty sandwich in minutes. And it doesn't taste healthy!

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!

Greek Yogurt Egg Salad Sandwich - Lightened up with Greek yogurt, you'll have a hearty sandwich in minutes. And it doesn't taste healthy!

Greek Yogurt Egg Salad Sandwich

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 4 servings

Greek Yogurt Egg Salad Sandwich

Lightened up with Greek yogurt, you’ll have a hearty sandwich in minutes - and it doesn’t taste healthy at all!

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

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.

Notes

Adapted from The Yummy Life

http://damndelicious.net/2013/02/17/greek-yogurt-egg-salad-sandwich-sundaysupper/