High Protein Egg Salad Sandwich

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 and meal prep!

Course Main Course

Cuisine American

Keyword dinnereggs, eggs, eggsalad, sandwich

Prep Time 20

Cook Time 10

Total Time 30

Servings sandwiches

Calories 370kcal

Get Recipe Ingredients

Make the hard-boiled eggs: See the recipe notes below for my favorite Instant Pot method, or stove top directions. Peel the eggs, and then roughly chop.
12 hard boiled eggs
Add all ingredients in: In a large bowl, mix the chopped hard-boiled eggs with Greek yogurt, fresh dill, scallions, lemon juice, Dijon mustard, olive oil, cayenne, salt and pepper. Mix well and set aside.
6 green onions, chopped, 1/4 cup Dijon mustard, 1/2 cup Full fat 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
Taste & chill: Taste the egg salad and adjust salt, pepper, or lemon juice as needed. Remember, the flavors develop as the salad sits, so it’s often a good idea to let it chill in the refrigerator for at least 30 minutes before serving.
Assemble sandwiches: Make a sandwich, a wrap, an open-faced sandwich, in a pita pocket, or on a rice cake! Slice the heirloom tomatoes and toast the whole wheat bread. Toast, more Dijon if desired, a slice of tomato, lots of egg salad, baby kale or your favorite greens, hot sauce (optional), and the top piece of toast. Simple and delicious!
8 slices whole grain bread, toasted, 2 heriloom tomatoes, slices, 2 cups baby kale, hot sauce (optional garnish)

Recipe inspired from the Egg Shop Cookbook

Egg salad can last 3-5 days in the fridge, properly stored. Do not leave on the counter for more than 2 hours.
Feel free to chop the eggs smaller if you prefer that texture.
Stove top hard boiled eggs: bring a pot of water to boil then reduce to low, no bubbles in the water. Add the eggs carefully, turn the heat back up to high, and boil for 12-13 minutes. Remove to an ice water bath and then peel and chop.
Instant Pot Hard Boiled Eggs: Pour 1 cup water into the inner pot and place in your Instant Pot. Place 12 eggs in the inner pot on the steam rack. Set steam release to the Sealing position. Select Pressure Cook or Manual, set to High pressure and adjust to 5 minutes. After cooking, let sit 5 minutes for Natural Release, then Quick Release. Let soak in an ice water bath for 5 minutes for fast cooling and easy peeling.