Egg Salad Sandwich
This simple yet flavorful Egg Salad Sandwich is made with creamy Greek yogurt, tangy mustard, and a hint of fresh herbs, all nestled between two slices of soft bread.
Servings 4
Calories 275kcal
Ingredients
- 6 large eggs boiled
- 1 stalk celery optional if you like the crunch
- 1/4 cup plain Greek yogurt
- 1 teaspoon yellow mustard
- 1 tablespoon fresh dill or 1 tsp dried dill
- 1 teaspoon dried onion
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
- 8 slices soft bread
- 4 leafs romaine lettuce
Instructions
- Dice the hard boiled eggs into small pieces and add to a medium size bowl.
- Dice the celery and add to the bowl along with the yogurt, mustard, chopped dill, dried onion, salt and pepper to taste. Stir together gently until combined. If you like it more creamy, use the back of the fork to mash some of the mixture.
- Spread the mixture between slices of bread, forming 4 sandwiches. Add a lettuce leaf to each sandwich if desired. Serve immediately and enjoy!
- You can store leftover egg salad in an airtight container in the fridge for up to 3 days.
