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!

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.

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.

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

Yield: 4 servings

Prep: 10 minutes minutes

Cook: 10 minutes minutes

Total: 20 minutes minutes

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

5 stars (3 ratings)

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Ingredients

• 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

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.

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