Healthier Egg Salad Sandwich with Greek Yogurt

Egg salad sandwiches bring me back to childhood, the wonderful years where my lunch was made for me and I took it for granted (thanks, Mom).

There’s something about the coolness of the egg whites after they’ve been in the fridge and the creamy texture of the yolks that I absolutely love!

I hadn’t had an egg salad sandwich in years because I’ve been avoiding mayonnaise. Someone suggested I try making egg salad with Miracle Whip but that is what I would classify as “non food” (and therefore, I don’t eat it).

I’ve since experimented with healthier fats such as avocado, but my absolute favourites is Greek yogurt! It adds just a slight bit of tangy taste, the perfect amount of creaminess and is the right colour to go undetected by kids and kids at heart! I’ve also added some more grown up spices for an even better flavour…

Wishing you good eats and great times!

XO Christy

Egg Salad Sandwich Redux with Greek Yogurt

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan

Cost: $1.65/serving

• CourseEggs, Lunch
• Cuisineamerican, Canadian, Comfort Food, Party Food

Servings	Prep Time
4 servings	10 minutes

Cook Time

10 minutes

Servings Prep Time 4 servings 10 minutes

Cook Time 10 minutes

Egg Salad Sandwich Redux with Greek Yogurt 1 2 3 4 5 Votes: 8 Rating: 4.5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinner This recipe has been added to your Meal Plan Cost: $1.65/serving CourseEggs, Lunch Cuisineamerican, Canadian, Comfort Food, Party Food Servings Prep Time 4 servings 10 minutes Cook Time 10 minutes Servings Prep Time 4 servings 10 minutes Cook Time 10 minutes

Ingredients

• 8 large eggs preferably organic
• 2/3 cup plain Greek yogurt (I used 0% fat yogurt)
• 2 stalks celery diced
• 2 tsp cumin
• 1 tsp paprika
• 1/4 tsp Salt and pepper to taste
• 8 slices whole grain bread

Servings: servings

Units:MetricUS Imperial

Instructions

1. Put your eggs in a large pot and cover with cold water. Bring the eggs to a boil and then remove the pot from the heat. Cover the pot and let the eggs sit for 10 minutes. Drain them, rinse in cool water and let them cool down completely before you start peeling them.
2. Add the peeled eggs to a large bowl. Mash them together with the Greek yogurt, celery and spices.
3. Spread your egg salad on toasted whole grain bread and add extra veggies like lettuce and tomato if desired. It also tastes great in a lettuce wrap, as part of a salad plate or in a wrap. The egg salad will be good in the fridge for about 3 days.