Description
A lighter twist on classic egg salad sandwiches, made with Greek yogurt instead of mayonnaise for a creamy, tangy flavor.
Ingredients
Scale
- 4 hardboiled eggs
- 1/2 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- Salt and pepper to taste
- Rye bread
Instructions
- Peel and chop the hardboiled eggs.
- Mix the dressing ingredients in a bowl.
- Combine the chopped eggs with the mixture.
- Season to taste with salt and pepper.
- Serve on slices of rye bread.
Notes
Feel free to experiment with different breads and add herbs or spices for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: No Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 sandwich
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 370mg