This fresh take on egg salad swaps in plain yogurt for the traditional mayonnaise. The result is a creamy-but-light version of the lunchtime classic, with bits of celery and scallion for crunch. It makes a great sandwich on toasted wheat bread (white bread, sandwich rolls, wraps and other breads work, too!) or scooped atop some lettuce or salad greens for a lower-carb approach.
Lighter Egg Salad Sandwich
- 8 large eggs
- 1/2 cup plain yogurt
- 2 stalks celery, finely chopped
- 2 green onions, finely sliced
- 2 teaspoons yellow mustard
- 2 teaspoons dried dill weed (optional)
- 2 teaspoons dried chives (optional)
- Salt and pepper, to taste
- 12 slices whole wheat bread, toasted
- 1 head iceberg lettuce, leaves separated (optional)
- Place eggs in pot of cold water over high heat. Once water comes to boil, turn off heat and cover. Let sit until eggs are fully cooked, about 10-12 minutes. Carefully remove eggs and rinse under cold water until cool enough to handle. Peel eggs and discard shells. Using a knife, roughly chop eggs.
- In a large bowl, combine chopped eggs, yogurt, celery, green onion, mustard, dill and chives (if using). Season with salt and pepper, to taste. Spread egg salad evenly over 6 slices of bread. Top with lettuce, (if using) and remaining bread slices. Serve and enjoy. Leftover egg salad can be stored in an airtight container for up to one week.