A healthier twist on the classic egg salad sandwich. Creamy egg salad with Greek yogurt and light mayonnaise, fresh dill, and crisp vegetables make this sandwich a delicious and lighter option for lunch or dinner.
Ingredients: 6 hard-boiled eggs, chopped. 1/2 cup plain Greek yogurt. 2 tablespoons light mayonnaise. 1 tablespoon Dijon mustard. 1/4 cup finely chopped celery. 1/4 cup finely chopped red onion. 2 tablespoons fresh chopped dill. Salt and pepper to taste. 8 slices whole wheat bread. Lettuce leaves, for serving. Tomato slices, for serving.
Instructions: In a large bowl, combine the chopped hard-boiled eggs, Greek yogurt, light mayonnaise, and Dijon mustard. Add in the finely chopped celery, red onion, and fresh dill. Mix well to combine. Season the egg salad with salt and pepper to taste, adjusting as needed. Place lettuce leaves on 4 slices of whole wheat bread. Divide the egg salad mixture evenly among the 4 slices of bread with lettuce. Top each sandwich with tomato slices and the remaining 4 slices of bread. Serve immediately and enjoy your Lighter Egg Salad Sandwich!
Prep Time: 15 minutes
Cook Time: 0 minutes
Darley Abbey