Side Pannel
Greek Yogurt Egg Salad Mayonnaise Sandwich
- Prep Time: 10 minutes
- Cooking Time: 10-minutes
- Serves: 4-servings
Greek Yogurt Egg Salad Mayonnaise Sandwich
- Recipe Submitted by Herb on 11/07/2014
Category: Tomatoes, Breakfast, Sandwiches, Salads, Eggs, Greek
Ingredients List
- 8 large eggs
- 2/3 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
Directions
1. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute.
2. 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.
3. In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.
4. Serve sandwiches on baguette with arugula, tomatoes, avocado and egg salad mixture.
2. 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.
3. In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.
4. Serve sandwiches on baguette with arugula, tomatoes, avocado and egg salad mixture.
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