Greek yogurt egg salad sandwich is my lighter take on the deli classic – chopped hard-boiled eggs folded with tangy Greek yogurt, Dijon and paprika, tucked into pita with lettuce and tomato.
A Classic Lunch, Reimagined!
There’s nothing quite like the simple, satisfying comfort of an egg salad sandwich. It’s a timeless classic for a reason! But what if we could make it even better? This recipe swaps out heavy mayonnaise for tangy, protein-rich Greek yogurt, creating a lighter, healthier, and incredibly creamy filling. It’s the perfect quick lunch or easy meal-prep option that delivers on flavor without weighing you down. Ready in minutes, this is a recipe you’ll return to again and again!
Ingredients
• Serves 2
• 2 large hard-boiled eggs, peeled and chopped
• 1 tablespoon / 15g (0.53 oz) whole plain Greek yogurt
• 2 teaspoons / 10g (0.35 oz) Dijon mustard
• 1/8 teaspoon (40 ml) paprika, plus more to taste
• Salt and freshly ground black pepper, to taste
• 1 large lettuce leaf, shredded
• 1/4 small tomato, finely chopped
• 2 pita pocket halves or 4 slices of your favorite bread
Instructions
1. In a small bowl, combine the chopped hard-boiled eggs, Greek yogurt, and Dijon mustard. Gently mash with a fork to your desired consistency.
2. Stir in the paprika, salt, and pepper until well combined.
3. Gently fold in the shredded lettuce and finely chopped tomato.
4. Spoon half of the egg salad mixture into each pita pocket half or spread evenly between two slices of bread to create your sandwich. Serve immediately or store in the refrigerator for later.
Nutritional Information
• Approximate values per sandwich
• Cost Per Serving: $1.07
• Calories: 230
• Fat: 10g
• Carbohydrates: 21g
• Protein: 13g
• Fiber: 3g
• Sugar: 3g
• Sodium: 410mg
Pro Tips
• For a chunkier texture, gently fold the chopped eggs into the dressing instead of mashing them.
• Add a pinch of curry powder or a tablespoon of finely chopped fresh dill for an extra layer of flavor.
• Stir in 1 tablespoon (15 ml / 0.5 fl oz) of finely diced celery or red onion for a delightful crunch.
• To prevent sogginess when making ahead, store the egg salad separately and assemble the sandwiches just before serving.
FAQ
Q: Can I make this egg salad recipe vegan
A: This specific recipe relies on hard-boiled eggs for its base. For a completely vegan alternative, you could try a similar recipe using mashed chickpeas or firm tofu instead of eggs, and a plant-based, unsweetened yogurt in place of the Greek yogurt.
Q: How can I add more protein to this vegetarian sandwich
A: To increase the protein content, you can use a higher-protein bread like a sprouted grain or whole wheat variety. You could also add a tablespoon of nutritional yeast to the egg salad mixture for a cheesy flavor and an extra protein boost.
Q: How long does this Greek yogurt egg salad last in the fridge
A: For best results, store the egg salad mixture in an airtight container in the refrigerator for up to 3 days. To prevent the bread from becoming soggy, it’s best to assemble the sandwiches just before you plan to eat them.
Q: Is this egg salad recipe gluten-free
A: The egg salad filling itself is naturally gluten-free. To make the entire meal gluten-free, simply serve it with your favorite gluten-free bread, in lettuce cups, or alongside gluten-free crackers.
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Greek Yogurt Egg Salad Sandwich
Ingredients
Method
- In a small bowl, combine the chopped hard-boiled eggs, Greek yogurt, and Dijon mustard. Gently mash with a fork to your desired consistency.
- Stir in the paprika, salt, and pepper until well combined.
- Gently fold in the shredded lettuce and finely chopped tomato.
- Spoon half of the egg salad mixture into each pita pocket half or spread evenly between two slices of bread to create your sandwich.
- Serve immediately or store in the refrigerator for later.
- Add a pinch of curry powder or a tablespoon of finely chopped fresh dill for an extra layer of flavor.
- Stir in 1 tablespoon (15 ml / 0.5 fl oz) of finely diced celery or red onion for a delightful crunch.
