Creamy Egg Salad Sandwich

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Serves: 8

Prep Time: 15-20 minutes

Cook Time: 20 minutes

Ingredients for the Egg Salad

14 hard-boiled eggs, diced

3 scallions, thinly sliced

1 cup plain Greek yogurt

1 tablespoon Dijon mustard

3 tablespoons chopped fresh dill

1/2 teaspoon salt

Ingredients for the Sandwich

16 slices whole-wheat bread

8 ounces sliced cheddar cheese

8 slices tomato

1 avocado, thinly sliced

8 large lettuce leaves


01Fill a a large saucepan or pot with the eggs and fill it with water. The water should be at least 1 inch above the eggs. Bring the water to a boil and let the eggs boil for about 12 minutes.
02Once the eggs are hard boiled, cooled off and peeled, in a large bowl, combine the diced eggs and sliced scallions.
03In a small bowl, whisk together the yogurt, mustard, dill, and salt.
04Pour the yogurt mixture over the egg mixture; stir well to combine. Chill in the refrigerator for at least 20 minutes.
05Assemble sandwiches by layering the egg salad, cheese, tomato, avocado, and lettuce on eight slices of whole-wheat bread. Top each with a remaining bread slice.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.