5 stars (3 ratings)
36 Comments »
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Lightened up with Greek yogurt, you’ll have a hearty sandwich in minutes – and it doesn’t taste healthy at all!
Ever since I discovered Greek yogurt, I’ve been a bit obsessed with it. I’m finding so many ways to use it, from this chicken salad sandwich to my all-time favoritechicken pesto sandwich.
I’m sure you can tell that I love using Greek yogurt in sandwiches so I decided to use it in an egg salad as well. With just 1 tablespoon of mayo, this egg salad is completely lightened-up, with a little bit of dill for a hint of freshness.
Sandwich this mixture in between a freshly baked baguette, arugula, Roma tomato and avocado, and you’ll have yourself such a hearty meal in just 20 minutes!
Greek Yogurt Egg Salad Sandwich
Yield: 4 servings
Prep: 10 minutes minutes
Cook: 10 minutes minutes
Total: 20 minutes minutes
Lightened up with Greek yogurt, you’ll have a hearty sandwich in minutes. And it doesn’t taste healthy!
5 stars (3 ratings)
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Ingredients
- 8 large eggs
- ⅔ cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- 1 baguette, cut into 3-4 equal pieces, toasted, for serving
- 2 cups arugula, for serving
- 2 Roma tomatoes, thinly sliced, for serving
- 1 avocado, halved, seeded, peeled and thinly sliced, for serving
Instructions
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.
Serve sandwiches on baguette with arugula, tomatoes, avocado and egg salad mixture.
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posted on February 17, 2013under entree, healthy, , salad
36 CommentsLeave a Comment »
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36 comments -
Suzie — June 9, 2021 @ 7:53 PM Reply
Haven’t had it yet but it sounds delicious. I will definitely be making this in the near future, especially with these hot hot days.
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Rosanne Smith — July 27, 2020 @ 6:00 PM Reply
Just a thought, is white processed bread considered clean eating? The post that lead me here says “eat clean for every meal.”
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Margaret — September 16, 2020 @ 10:02 AM Reply
Clean eating is a subjective term. No food should be considered “dirty.” If white bread doesn’t fit into your diet, choose a substitute. Balance is a better goal rather than dissecting each ingredient to determine if it meets the undefined parameters of “clean eating.” When I don’t agree with an ingredient in a recipe, i either reduce or replace it.
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Ant — June 30, 2021 @ 9:43 AM Reply
I love you, Margaret
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Pete — July 13, 2020 @ 11:11 AM Reply
Anyone happen to know the nutritional facts on this? Calories, Protein, etc.
-
suzi — June 29, 2019 @ 1:44 PM Reply
This was delicious. My go-to egg salad recipe has always been straight mayo with sweet relish. I never would have thought this would be so satisfyingly tasty and it’s so much healthier! I did add a bit of celery and onions but otherwise made no alterations.
-
Tanya — August 29, 2016 @ 2:59 PM Reply
This was the bomb diggity good!
-
Desiree — May 10, 2016 @ 4:42 PM Reply
I don’t know why I haven’t thought of this my self. Anything that calls for sour cream, I use greek yogurt. I can’t wait to try this in my egg salad! I will be keeping the mayo in though. Such a small amount can’t make that much difference and I do love mayo!
-
Katie — March 28, 2016 @ 11:22 AM Reply
I’ve been wanting to sub Greek yogurt in for mayo for a long time but I can’t find a good plain yogurt! What brand do you use??
-
Chungah — March 30, 2016 @ 9:45 PM Reply
Chobani, fa*ge, and even Trader Joes’s are some of my favorite brands.
-
Sue — March 18, 2016 @ 6:41 AM Reply
Chungah
I’ve never commented, but want to tell you that your website is my go to for everything! I’ve enjoyed all of the recipes I’ve tried and am so grateful to you. My latest obsession is your Korean slow cooker beef and am making it tonight for my grandson. So delicious. Also making this egg salad for a few lunches and can’t wait to try it! Keep doing what you do, girl! You are amazing.
-
Madison — February 13, 2016 @ 11:43 AM Reply
Boiling the eggs as we speak…. 🙂
How long will the salad last in fridge?
-
Chungah — February 13, 2016 @ 2:29 PM Reply
As I am not an expert on food safety, I cannot answer with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
-
Jaimee — August 6, 2015 @ 8:48 AM Reply
This looks amazing!!!! How many calories per serving?
-
Chungah — August 6, 2015 @ 1:19 PM Reply
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
-
Donica — June 14, 2015 @ 9:29 AM Reply
i truly liked this recipe. I did add onion powder and celery seeds to add a little bit of flavor but it was still really good without those things. Thank you!
-
Jae — May 23, 2015 @ 12:09 PM Reply
Ugh, and my name is not Jaw. It’s Jae.lol stupid autocorrect
-
Jaw — May 23, 2015 @ 12:07 PM Reply
I left the dill out of this recipe but only because I forgot to add it in and was just going based off of my memory. This was so.slamming.good. I didn’t have any baguettes,so I just used toasted honey wheat bread. I also didn’t have any tomatoes but I had a little avocado and just mixed it in. This was delicious! Thank you so much for a wonderful, quick, easy, lunch recipe! I love your site.
-
J.pitchko — May 16, 2015 @ 5:05 PM Reply
Would like to try greek yoghurt with honey and I need onion and celery in my egg salad.
Thanks for this great recipe!
-
KWNTX — February 22, 2015 @ 12:12 PM Reply
Great recipe! I added about 6 sweet pickle slices (my mother-in-law canned sweet pickles), a tsp of yellow mustard and 2 tbls of sweet pickle juice. I think that I could use a bit less mayo by substituting those other items for the sweetness etc. Was soo good! Thanks!
-
April — February 16, 2015 @ 2:41 PM Reply
what is the nutrition value for this recipe?
-
Chungah — February 16, 2015 @ 5:08 PM Reply
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
-
Angela — January 28, 2015 @ 2:29 PM Reply
I followed the recipe exact, except I had to add about a tsp of mustard to mine, since I’m southern and mustard goes in egg salad and deviled eggs.
-
Dee Dee — January 25, 2015 @ 5:02 AM Reply
I, too, am recently obsessed with greek yogurt. I’m using it as a sub for everything from sour cream to cream cheese to, well, most other dairy products in recipes. This is a great and healthy way to make enough for a crowd, or a whole week of yummy sandwiches and snacks.
-
Scarlette — October 29, 2014 @ 1:05 PM Reply
I found this had way to much dill. In the pictures it didn’t look like a whole teaspoon but when I added the 1tsp like the recipe called for it was way to much. Maybe fresh dill would have been better. I used dried dill weed.
-
Chungah — October 29, 2014 @ 2:11 PM Reply
Scarlette, if you are not much of a fan of dill, I recommend reducing the amount to 1/2 teaspoon or using other herbs such as oregano, basil, parsley, etc.
-
Simona — September 5, 2014 @ 4:24 AM Reply
This sandwich is amazingly tasty and easy to make! Loved it!
-
Dede Lin — August 28, 2014 @ 2:52 PM Reply
WOW…your recipes are awesome! My husband and I have a deal, every Friday night, he must find a NEW side dish to make and surprise me. He goes to your website and finds the best dishes! I have NEVER been disappointed with your recipes. Thank you so much for sharing such beautiful, delicious, and easy recipes! Keep them coming.
-
Lynda Wise — July 9, 2014 @ 6:29 PM Reply
Just the recipe and expertise I was waiting for. Thanks.
-
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Pingback: ギリシャヨーグルトの卵サラダサンドイッチのレシピ | 海外レシピの365キッチン
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tricia — May 25, 2014 @ 2:49 PM Reply
Hi! This looks yummy! I’m not a huge fan of mayo and was wondering if I could sub the mayo for more greek yogurt. Also, I’m assuming you used plain Greek yogurt? Thanks! Can’t wait to try this!
-
Chung-Ah — May 25, 2014 @ 3:07 PM Reply
Yes, you can certainly substitute more plain Greek yogurt. However, I strongly recommend using the mayonnaise in this recipe as such a small amount is used. It lends off a lot of flavor!
-
Pingback: Greek Yogurt – It’s Not Just For Breakfast Anymore! | One Good Thing by Jillee
-
Pam shreeve — February 15, 2014 @ 11:23 AM Reply
This is very tasty. Made today for lunch…. My 2yr old and husband ate without complaining! Love the substitute for Greek yogurt. I was very scared that this would no be a good combo and was pleaslantly surprised it was light and delicious!
-
Pingback: Greek Yogurt Berry Parfaits - Damn Delicious
Suzie — June 9, 2021 @ 7:53 PM Reply
Haven’t had it yet but it sounds delicious. I will definitely be making this in the near future, especially with these hot hot days.
Rosanne Smith — July 27, 2020 @ 6:00 PM Reply
Just a thought, is white processed bread considered clean eating? The post that lead me here says “eat clean for every meal.”
-
Margaret — September 16, 2020 @ 10:02 AM Reply
Clean eating is a subjective term. No food should be considered “dirty.” If white bread doesn’t fit into your diet, choose a substitute. Balance is a better goal rather than dissecting each ingredient to determine if it meets the undefined parameters of “clean eating.” When I don’t agree with an ingredient in a recipe, i either reduce or replace it.
-
Ant — June 30, 2021 @ 9:43 AM Reply
I love you, Margaret
-
Pete — July 13, 2020 @ 11:11 AM Reply
Anyone happen to know the nutritional facts on this? Calories, Protein, etc.
suzi — June 29, 2019 @ 1:44 PM Reply
This was delicious. My go-to egg salad recipe has always been straight mayo with sweet relish. I never would have thought this would be so satisfyingly tasty and it’s so much healthier! I did add a bit of celery and onions but otherwise made no alterations.
Tanya — August 29, 2016 @ 2:59 PM Reply
This was the bomb diggity good!
Desiree — May 10, 2016 @ 4:42 PM Reply
I don’t know why I haven’t thought of this my self. Anything that calls for sour cream, I use greek yogurt. I can’t wait to try this in my egg salad! I will be keeping the mayo in though. Such a small amount can’t make that much difference and I do love mayo!
Katie — March 28, 2016 @ 11:22 AM Reply
I’ve been wanting to sub Greek yogurt in for mayo for a long time but I can’t find a good plain yogurt! What brand do you use??
-
Chungah — March 30, 2016 @ 9:45 PM Reply
Chobani, fa*ge, and even Trader Joes’s are some of my favorite brands.
Sue — March 18, 2016 @ 6:41 AM Reply
Chungah
I’ve never commented, but want to tell you that your website is my go to for everything! I’ve enjoyed all of the recipes I’ve tried and am so grateful to you. My latest obsession is your Korean slow cooker beef and am making it tonight for my grandson. So delicious. Also making this egg salad for a few lunches and can’t wait to try it! Keep doing what you do, girl! You are amazing.
Madison — February 13, 2016 @ 11:43 AM Reply
Boiling the eggs as we speak…. 🙂
How long will the salad last in fridge?
-
Chungah — February 13, 2016 @ 2:29 PM Reply
As I am not an expert on food safety, I cannot answer with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
Jaimee — August 6, 2015 @ 8:48 AM Reply
This looks amazing!!!! How many calories per serving?
-
Chungah — August 6, 2015 @ 1:19 PM Reply
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Donica — June 14, 2015 @ 9:29 AM Reply
i truly liked this recipe. I did add onion powder and celery seeds to add a little bit of flavor but it was still really good without those things. Thank you!
Jae — May 23, 2015 @ 12:09 PM Reply
Ugh, and my name is not Jaw. It’s Jae.lol stupid autocorrect
Jaw — May 23, 2015 @ 12:07 PM Reply
I left the dill out of this recipe but only because I forgot to add it in and was just going based off of my memory. This was so.slamming.good. I didn’t have any baguettes,so I just used toasted honey wheat bread. I also didn’t have any tomatoes but I had a little avocado and just mixed it in. This was delicious! Thank you so much for a wonderful, quick, easy, lunch recipe! I love your site.
J.pitchko — May 16, 2015 @ 5:05 PM Reply
Would like to try greek yoghurt with honey and I need onion and celery in my egg salad.
Thanks for this great recipe!
KWNTX — February 22, 2015 @ 12:12 PM Reply
Great recipe! I added about 6 sweet pickle slices (my mother-in-law canned sweet pickles), a tsp of yellow mustard and 2 tbls of sweet pickle juice. I think that I could use a bit less mayo by substituting those other items for the sweetness etc. Was soo good! Thanks!
April — February 16, 2015 @ 2:41 PM Reply
what is the nutrition value for this recipe?
-
Chungah — February 16, 2015 @ 5:08 PM Reply
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can gooogle “nutritional calculator”) to obtain such information.
Angela — January 28, 2015 @ 2:29 PM Reply
I followed the recipe exact, except I had to add about a tsp of mustard to mine, since I’m southern and mustard goes in egg salad and deviled eggs.
Dee Dee — January 25, 2015 @ 5:02 AM Reply
I, too, am recently obsessed with greek yogurt. I’m using it as a sub for everything from sour cream to cream cheese to, well, most other dairy products in recipes. This is a great and healthy way to make enough for a crowd, or a whole week of yummy sandwiches and snacks.
Scarlette — October 29, 2014 @ 1:05 PM Reply
I found this had way to much dill. In the pictures it didn’t look like a whole teaspoon but when I added the 1tsp like the recipe called for it was way to much. Maybe fresh dill would have been better. I used dried dill weed.
-
Chungah — October 29, 2014 @ 2:11 PM Reply
Scarlette, if you are not much of a fan of dill, I recommend reducing the amount to 1/2 teaspoon or using other herbs such as oregano, basil, parsley, etc.
Simona — September 5, 2014 @ 4:24 AM Reply
This sandwich is amazingly tasty and easy to make! Loved it!
Dede Lin — August 28, 2014 @ 2:52 PM Reply
WOW…your recipes are awesome! My husband and I have a deal, every Friday night, he must find a NEW side dish to make and surprise me. He goes to your website and finds the best dishes! I have NEVER been disappointed with your recipes. Thank you so much for sharing such beautiful, delicious, and easy recipes! Keep them coming.
Lynda Wise — July 9, 2014 @ 6:29 PM Reply
Just the recipe and expertise I was waiting for. Thanks.
Pingback: ギリシャヨーグルトの卵サラダサンドイッチのレシピ | 海外レシピの365キッチン
tricia — May 25, 2014 @ 2:49 PM Reply
Hi! This looks yummy! I’m not a huge fan of mayo and was wondering if I could sub the mayo for more greek yogurt. Also, I’m assuming you used plain Greek yogurt? Thanks! Can’t wait to try this!
-
Chung-Ah — May 25, 2014 @ 3:07 PM Reply
Yes, you can certainly substitute more plain Greek yogurt. However, I strongly recommend using the mayonnaise in this recipe as such a small amount is used. It lends off a lot of flavor!
Pingback: Greek Yogurt – It’s Not Just For Breakfast Anymore! | One Good Thing by Jillee
Pam shreeve — February 15, 2014 @ 11:23 AM Reply
This is very tasty. Made today for lunch…. My 2yr old and husband ate without complaining! Love the substitute for Greek yogurt. I was very scared that this would no be a good combo and was pleaslantly surprised it was light and delicious!
Pingback: Greek Yogurt Berry Parfaits - Damn Delicious
