Sandwich: Greek Yogurt Egg Salad
Source: Found on Pinterest
Much healthier version vs. the traditional egg salad made with mayo. The dill is delicious.
Ingredients
- 8 large eggs
- 2/3 c. plain low-fat Greek yogurt
- 1 Tbls. Hellman’s mayonnaise with olive oil
- 1 t. dried dill
- kosher salt and freshly ground black pepper, to taste
- 1 baguette, cut into 3-4 equal pieces, toasted, for serving
- 2 cups mixed greens, for serving
- 2 Roma tomatoes, thinly sliced, for serving
- 1 avocado, halved and sliced thin
Instructions
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 3 minutes. Turn off burner, cover saucepan and let stand 20 minutes. Uncover, pour out hot water, run cold water over the eggs to cool a bit. Immediately crack eggs and peel off the shells. Peeling under warm running water helps to remove the shells easily.
Drain well and let cool before dicing.
In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.
Slice baguette the long way and warm baguette in oven at 350 degrees for a few minutes. Remove and slice into 3 or 4 equal pieces.
Serve sandwiches on sliced baguette with mixed greens, tomato, avocado and egg salad mixture.
NOTE: You can add 1 t. of yellow mustard if you prefer, but it doesn't need it. Serves 3 or 4