Egg Salad Sandwiches

Everyone has their favorite recipe for egg salad, and this is mine. It’s a little healthier than the traditional — substituting greek yogurt for most of the mayo and cutting out a few of the egg yolks. This is my perfect egg salad.

Egg Salad Sandwiches
Just the Tip
Serves 4

Here’s what I used:

  • 8 eggs
  • 1/2 tsp dijon mustard
  • 1 tbsp mayo
  • 1/3 cup 0% greek yogurt
  • 2 tbsp sliced chives
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • sliced whole wheat bread
  • romaine lettuce
  • sliced tomatoes

Here’s what I did:

  1. Place the eggs in a large pot of water and fill the pot with cool tap water until the eggs are fully covered.
  2. Bring the eggs to a boil, and once boiling, turn the heat off, cover the pot, and let sit for 10 minutes. After 10 minutes, rinse the eggs under cool water until cool enough to peel. Peel the eggs. Halve 6 of the eggs and place in the bowl of a food processor. For the remaining two eggs, discard the yolks and place the whites in the food processor bowl. Pulse 6-8 times until roughly chopped.
  3. In a large bowl, whisk together the mayo, greek yogurt, dijon, and chives. Add the eggs, season with the salt and pepper, and mix gently. Refrigerate until ready to serve. Serve on sandwich bread with lettuce and tomato or simply in a lettuce wrap.
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