Egg Salad made with Greek Yogurt

By Pattywak

Lightened up with Greek yogurt, you’ll have a hearty sandwich in minutes - and it doesn’t taste healthy at all!

Ingredients

• 8 large eggs
• 2/3 cup Greek yogurt
• 1 tablespoon mayonnaise
• 1 teaspoon dried dill
• Kosher salt and freshly ground black pepper, to taste
• 1 baguette, cut into 3-4 equal pieces, toasted, for serving
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced, for serving
• 1 avocado, halved, seeded, peeled and thinly sliced, for serving

Details

Adapted from damndelicious.net

Preparation

Step 1

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.
Serve sandwiches on baguette with arugula, tomatoes, avocado and egg salad mixture.


Adapted from The Yummy Life