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Egg Salad Sandwich Recipe

Skip the mayo with this healthy Egg Salad Sandwich Recipe! Loaded with fresh herbs, tangy pickles, and crunchy celery, we replaced the mayonnaise with Greek yogurt for the ultimate creamy and healthy Egg Salad. Serve between two slices of whole wheat bread and you have the perfect lunch!
Course Main Course, Sandwich
Cuisine American
Diet Low Fat
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 270kcal
Author Rena

Ingredients

  • 6 hard-boiled eggs peeled and diced
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced pickles
  • 1/2 bunch green onions thinly sliced
  • 2 tbsp chopped fresh dill
  • 1/4 cup plain Greek yogurt
  • 2 tsp Dijon mustard
  • Kosher salt and pepper to taste
  • 8 whole-wheat bread slices

Instructions

  • Place the chopped eggs, celery, pickles, green onions, and dill into a medium-sized bowl.
  • Add yogurt, mustard, salt, and pepper and stir to combine.
  • Serve with whole wheat bread and enjoy!

Notes

  1. Like a little spice? Add a sprinkle of red chili pepper flakes or a dash of your favorite hot sauce!
  2. Want to make this low carb? Instead of serving it on bread, try a keto-friendly wrap or add the Egg Salad to a lettuce cup. You can even just eat the salad as it is. It's delicious!
  3. Store any leftover egg salad in an airtight container for 3-5 days in the fridge.
  4. We don't recommend freezing egg salad. It can separate when it thaws and becomes watery, losing its creamy texture and taste. You can try to rectify it by adding a little more Greek Yogurt and seasoning after it has thawed, but overall, we prefer to keep egg salad in the fridge and consume it within a few days.

Nutrition

Calories: 270kcal | Carbohydrates: 26g | Protein: 18g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 280mg | Sodium: 1036mg | Potassium: 288mg | Fiber: 4g | Sugar: 4g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg