Egg Salad Sandwich
This egg salad sandwich recipe is creamy, tangy, and perfect for lunch or a light dinner, featuring Greek yogurt and Dijon mustard for a delightful taste.
Ingredients
Main Ingredients
- 6 pcs eggs Use older eggs for easier peeling.
- 1/3 cup plain Greek yogurt Can substitute mayonnaise for a creamier salad.
- 2 teaspoons Dijon mustard Adjust amount for a bolder flavor.
- 1/2 teaspoon lemon zest Add more for extra zing.
- 1/2 teaspoon salt To taste.
- 1/4 teaspoon black pepper To taste.
- 3 stalks celery, minced Can substitute with diced bell peppers or green onions for extra crunch.
Instructions
Cooking the Eggs
- Preheat the oven to 325°F (163°C) and adjust the oven rack to the middle position.
- Place the eggs in a muffin tin and bake for 22 to 27 minutes, depending on desired doneness.
- Prepare an ice bath and once the eggs are done baking, transfer them to the ice bath for 5 minutes.
Making the Salad
- Peel and roughly chop the eggs and place them in a large bowl.
- Add Greek yogurt, Dijon mustard, lemon zest, salt, pepper, and minced celery, then stir to combine.
Serving Suggestions
- Serve the egg salad in a sandwich, lettuce cups, salad, or as a dip, adding slices of tomato or pickles if desired.
Notes
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. Can use hard-boiled eggs instead of baked, but it’s not recommended to freeze egg salad due to texture changes.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 20gProtein: 18gFat: 18gSaturated Fat: 4gSodium: 400mgFiber: 2gSugar: 3g
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