Quick Egg Salad Sandwiches
Quick Egg Salad Sandwiches are a light and vibrant take on a classic dish, combining fresh ingredients for a satisfying meal that can be prepared in under twenty minutes.
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/2 cup finely diced celery
- 2 tablespoons minced red onio
- 1 tablespoon chopped fresh dill
- Salt and black pepper to taste
- 8 slices of bread of choice
Instructions
- Boil the eggs by placing them in a saucepan, covering with cold water, bringing to a boil, then turning off the heat and letting them sit covered for 10 minutes.
- Prepare an ice bath while the eggs sit, then transfer the eggs to the ice bath for 5 minutes.
- In a mixing bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Add diced celery, red onion, and dill to the dressing and stir well.
- Peel the eggs under cold running water, chop them into bite-sized pieces, and fold them into the dressing mixture.
- Toast the bread slices, then assemble the sandwiches by spooning the egg salad onto four slices and topping with the remaining slices.
Notes
Use fresh eggs for the best flavor. Toasting the bread prevents sogginess. Store leftover egg salad in an airtight container for up to 3-4 days.