Making egg salad is the fastest (and in my opinion, tastiest) way to use up leftover hard boiled eggs from Easter.
This year, I tried a new twist on my family favorite recipe: using Greek Yogurt. I loved it. Made for a tasty and healthier sandwich.
We also tried a deviled egg style egg salad – yummy! All we added was a little dried mustard and a pinch of sugar.
Egg Salad Sandwiches
- 6 hard boiled eggs
- 2-4 T Plain Greek Yogurt (not vanilla)
- 1 T Olive Oil Mayo
- Dash of paprika
- Pinch of salt & pepper
- Optional: celery seeds, finely diced celery or red bell pepper
- For deviled egg style: 1/2 tsp. dried mustard, and a pinch of sugar
- Sandwich Bread (we recommend this whole wheat sandwich bread)
Begin by peeling your hard boiled eggs. Rinse eggs with cool water once peeled. Then, slice the eggs in half. Remove the yolk from 3 of your eggs. (Note: you can leave all your yolks in to make the sandwich, but I prefer them with more egg whites than yolk in my sandwich).
Finely chop your eggs. You can do this by hand, or use a food processor/chopper to accomplish this. I’ve done it both ways and the food chopper sure is easy!
When chopped, add in 1 T mayo (we love the kind that is made with olive oil), and 2 T of plain Greek Yogurt (we used Fage).
Season with a pinch of paprika, salt and pepper.
- If more moisture is needed, add in more Greek Yogurt, 1 T at at time until desired consistency is reached.
- If you wish for more of a “deviled egg” style egg salad, then add in 1/2 tsp. dried mustard, along with a pinch of sugar.
- Finally, if desired, add a pinch of celery seed, 1/8 C diced celery or 1/8 C diced red pepper.
Enjoy your egg salad sandwich!