For an extra layer of flavor, try adding a pinch of smoked paprika or a dash of hot sauce to the egg salad. Feel free to substitute other fresh herbs like parsley or tarragon for the dill. If you prefer a smoother egg salad, mash the egg yolks with a fork before adding the other ingredients. Toasting the bread is highly recommended; it adds a crucial structural integrity to the sandwich, preventing it from becoming soggy. This egg salad is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Greek Yogurt Egg Salad Sandwich
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME1 hrs
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SERVING1 People
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VIEWS22
A lighter, brighter take on the classic egg salad sandwich. Creamy Greek yogurt replaces traditional mayonnaise, creating a guilt-free indulgence bursting with fresh flavors and vibrant textures.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol373 mg
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Fiber5 g
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Protein24 g
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Saturated Fat4 g
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Sodium874 mg
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Sugar6 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGently place eggs in a saucepan and cover completely with cold water. Bring to a rolling boil over medium-high heat, then immediately remove from heat. Cover the pot and let the eggs stand in the hot water for precisely 15 minutes. (15 minutes)
02
StepAfter 15 minutes, carefully transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool completely, about 10 minutes. (10 minutes)
03
StepOnce cooled, peel the eggs. Discard the yolk from one egg. Chop the remaining yolk and both egg whites into a coarse dice, maintaining some texture. Place in a medium bowl.
04
StepAdd the Greek yogurt and Dijon mustard to the bowl with the eggs. Mix gently until well combined.
05
StepIncorporate the diced cherry tomatoes and fresh chives into the mixture. Stir in the lemon juice. Season generously with fresh dill, garlic powder, sea salt, and freshly ground black pepper to your liking.
06
StepSpread the prepared egg salad evenly onto one slice of toasted whole grain bread.
07
StepTop with fresh baby spinach leaves. Place the second slice of toasted bread on top to form a sandwich. Serve immediately.
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Andy Reinger
May 30, 2025This recipe is a game-changer! I love how light and flavorful it is compared to traditional egg salad.
Loren Kuphal
May 30, 2025The lemon juice really brightens up the flavors. I'll definitely be making this again.
Carmela Monahan
May 5, 2025Great recipe, easy to follow, and the result is a delicious and healthy sandwich. I will make this a regular lunch option!
Vincent Mosciski
Apr 28, 2025I was skeptical about using Greek yogurt, but it turned out amazing! So much healthier and just as delicious.
Newell Koeppfunk
Apr 23, 2025I added a little bit of sriracha for some heat, and it was perfect!
Kristy Jones
Apr 19, 2025So quick to prepare and perfect for a weekday lunch.