This amazingly rich egg salad sandwich recipe is made of Greek yogurt, fresh herbs and perfect amounts. It’s perfectly creamy and absolutely delicious!

My favorite egg salad sandwich recipe
I think the egg salad gets a bad rap. It is a humble small dish and can be easily wrong. But like too many simple things, it is very delicious when it ends correctly. And what you need is some basic ingredients that convey both taste and texture.
First of all, I skip mayonnaise for ordinary Greek yogurt. It is a much healthier way to deliver the desired cream with a pleasant tang that balances the rich taste of egg yolk. The chopped celery gives a wonderful crisis to this salad. Then take the taste to the next stage with fresh deals, mustard and dried chopped onions. This addition was actually a game changer. They add a lot of taste and taste. The final result is actually made of the best egg salad recipe.

The ingredients needed to make this egg salad sandwich:
- egg
- celery-It’s an option, but I like crunch.
- General Greek yogurt-You can also use mayonnaise or sour cream.
- Yellow mustardIf you want some extra zing, Dijon or Spicy Mustard is delicious.
- Deal-I used fresh deals, but dried diles work well.
- Dried-You can also use 1/4 teaspoon onion powder. Molded red onions, spices or green onions are also delicious!
- Salt and pepper
- bread-We likes to use a nice soft bread for egg salad sandwiches. We used sweet brown bread.
- greens-We likes Arugula, but spinach, romaine and Green Leaf lettuce are also good!

How to make egg salad sandwiches:
- Boil the eggs. Cool eggs and cut eggs into small pieces. Put the eggs in a medium -sized bowl.
- Add dressing ingredients. Celery is found in a bowl with yogurt, mustard, dill, dried onions, salt and pepper.
- Mix the salad. Stir softly and combine. If you want a creamia salad, crush it with a fork until you reach the desired consistency.
- Assemble the sandwich. Divide the egg salad mixture between four pieces of bread. There are green and another piece of bread. Digging!

Tips and proposals
What is the best way to boil eggs?
Boil the eggs for easy, simple and simple and stupid way of boiling eggs, put it in a pot, add cold water to cover about 1 inch. Boil it with medium high heat, then cover it from the heat and remove it. Leave it for 8-10 minutes and drain it in ice water.
How should I provide egg salad?
I like to provide egg salads with wonderful and soft bread. We used sweet brown bread here, but white bread is classic and delicious. It is also delicious in Pita, Rap or Cracker dishes. Sometimes we spray it on a piece of toast and enjoy it for breakfast!
How long does egg salad last?
Store the remaining egg salads for up to 3-4 days in the sealed container of the refrigerator.
Other delicious egg salad sandwich options:
- Sliced pickles
- Other fresh herbs such as basil, white flavor, spices or taragon
- Sandwiches are placed with thinly sliced tomatoes, cucumbers, shamans or shredd carrots.
- Replace Greek yogurt with sour cream or mayonnaise
- Add spicy sauce or mashed pepper pieces to get some heat.
- Add canned white beans to the egg mixture to increase fiber and nutrition.


Are you looking for more delicious egg recipes?
Egg Salad Sandwich
This simple and tasty egg salad sandwich is made of creamy Greek yogurt, dull mustard and fresh herb hints, and is all between two soft breads.
Serving: 4
Calories: 275Kcal
Inject hard boiled eggs into small pieces and put them in medium bowls.
Celery is injected and placed in a bowl with yogurt, mustard, minced dill, dried onions, salt and pepper. Stir smoothly until it is combined. If you like something like the cream, use the fork back to crush some of the mixture.
Sprinkle a mixture between the bread pieces to form 4 sandwiches. If desired, add lettuce leaves to each sandwich. Serve and enjoy immediately!
The remaining egg salad can be stored for up to 3 days in the sealed container of the refrigerator.
Calories: 275Kcal | carbohydrate : 29G | protein: 17G | province: 10G | Saturated fat: 3G | Multi -unsaturated fat: 2G | Single unsaturated fat: 3G | Trans fat: 0.04G | Cholesterol: 280Mg | sodium: 400Mg | potassium: 297Mg | fiber: 3G | sugar: 4G | Vitamin A: 2891IU | Vitamin C: 2Mg | calcium: 140Mg | steel: 4Mg