Nourish PA: Lighter Egg Salad Sandwich

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

Serves 6
Prep Time Cook Time Total Time
10 min 12 min 22 min


  • 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)


  1. 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.
  2. 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.
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