My Favorite Lightened Up Egg Salad Sandwich
Here’s a great recipe for a classic, delicious, lightened up egg salad sandwich. Creamy, light and flavorful!
Are you an egg salad lover? Or not?
I’ve found in my vast experience of culinary research (i.e. making dinner for my family for the last 11 years) that people either really, really, super love egg salad. Or they don’t.
Brian happens to be an egg salad lover. And I happen to be the anomaly to the very scientific fact I just gave you (so basically just disregard everything I say): I love egg salad sandwiches in April, maybe March, and sometimes May.
But don’t care for them any other time. The egg-overload magic in spring/Easter works on me and I crave egg salad for a very short time. Not that I would turn up my nose at them in, say, October, I just don’t long for them in the same way.
It should come as no surprise that I am very particular about my egg salad sandwich.
As a kid, I abhorred the stuff, mostly because of the gloppy mayonnaise that seemed to overpower and cling to the eggs in a sludgy manner.
When I finally figured out the ratio of creaminess to eggs, I was sold on the idea of egg salad being something that people actually look forward to eating.
Perfectly hard-boiled eggs are key. After that, a little yogurt and mayo combo, touch of dill + a few other subtle flavors and you are good to go. This egg salad is lightened up and totally fabulous.
If you want to walk on the wild side, you have to try this: top a slice of hearty bread with the delicious egg salad and pop it under the broiler for just a few minutes.
It sounds kind of freaky, but it is completely amazing. Trust me on this one (thanks to my sister, Em, for introducing me to this crazy concept).
Classic Egg Salad Sandwich
- 10 hard-boiled eggs, peeled
- ¼ cup light or regular mayonnaise
- ¼ cup nonfat plain Greek yogurt
- 2 teaspoons finely chopped fresh dill, plus more to taste, if needed
- Squeeze of fresh lemon juice, 1/2 teaspoon or so
- Salt and pepper to taste
- 10 slices hearty whole-grain bread
- Cut the eggs into quarters and place in a medium bowl. Add the mayo, yogurt, dill, and lemon.
- Using a fork, combine and lightly mash the mixture until the ingredients are mixed and the eggs are the desired size. I prefer my egg salad with pretty good texture – so I try to keep the stirring/mashing to a minimum.
- Add salt and pepper to taste and lightly combine.
- Refrigerate, covered, until ready to serve on sandwiches.
Recipe Source: Mel’s Kitchen Cafe