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–+ servings
Greek Yogurt Egg Salad Sandwich – vegetarian recipe
Stav Kogan

Greek Yogurt Egg Salad Sandwich

A lighter, healthier, and incredibly creamy egg salad sandwich recipe that swaps heavy mayonnaise for tangy, protein-rich Greek yogurt. Perfect for a quick lunch or easy meal prep.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 serving
Calories: 230
Ingredients Method Nutrition

Ingredients
  

  • 2 large hard-boiled eggs, peeled and chopped
  • 1 tablespoon (15 g / 0.53 oz) whole plain Greek yogurt
  • 2 teaspoons (10 g / 0.35 oz) Dijon mustard
  • 1/8 teaspoon (40 ml / 1.4 fl oz) 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
  • For a chunkier texture, gently fold the chopped eggs into the dressing instead of mashing them.
  • To prevent sogginess when making ahead, store the egg salad separately and assemble the sandwiches just before serving.

Method
 

  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.
  5. Serve immediately or store in the refrigerator for later.
  6. Add a pinch of curry powder or a tablespoon of finely chopped fresh dill for an extra layer of flavor.
  7. Stir in 1 tablespoon (15 ml / 0.5 fl oz) of finely diced celery or red onion for a delightful crunch.

Nutrition

Calories: 230kcalCarbohydrates: 21gProtein: 13gFat: 10g

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