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egg salad sandwich with baby kale, tomatoes and hot sauce
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Best Egg Salad Sandwich Ever

This egg salad is so easy to make, puts a fun twist on the classic recipe by using Greek yogurt and is delicious for lunch or dinner!
Course Main Course
Cuisine American
Keyword dinnereggs, eggs, eggsalad, sandwich
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 sandwiches
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 12 hard boiled eggs
  • 6 scallions, chopped
  • 1/4 cup Dijon (I like whole grain Dijon)
  • 1/2 cup Greek Yogurt
  • 1/4 cup Olive oil
  • 1 lemon, juiced
  • 1 Tbsp. fresh dill, chopped
  • 1/4 tsp. cayenne
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 8 slices whole grain bread, toasted
  • 2 heriloom tomatoes, slices
  • 2 cups baby kale
  • hot sauce (optional garnish)
US Customary - Metric

Instructions

  • Make hard boiled eggs, peel and chop them up! (directions above in blog post)
    12 hard boiled eggs
  • In a large bowl, mix the chopped eggs with Greek yogurt, fresh dill, scallions, lemon juice, Dijon mustard, olive oil, cayenne, salt and pepper. Mix well and set aside.
    6 scallions, chopped, 1/4 cup Dijon (I like whole grain Dijon), 1/2 cup Greek Yogurt, 1/4 cup Olive oil, 1 lemon, juiced, 1 Tbsp. fresh dill, chopped, 1/4 tsp. cayenne, 1/2 tsp. salt, 1/4 tsp. pepper
  • Slice the heirloom tomatoes and toast the whole wheat bread. Assemble the sandwich: toast,
    tomato, egg salad, baby kale, hot sauce (optional), toast. Simple and delicious!
    8 slices whole grain bread, toasted, 2 heriloom tomatoes, slices, 2 cups baby kale, hot sauce (optional garnish)

Video

Notes

  • Recipe inspired from the Egg Shop Cookbook