Take Meatless Monday to work or school with these pimped-up egg sandwiches
Although I love to eat meat, several days a week I prefer to go meatless. No big reason, I just really enjoy an all-vegetable pasta dish, casserole or sandwich. I also enjoy taking a classic recipe and making it my own with a bit of a twist. That’s why I’m sharing these Greek Yogurt Deviled Egg Salad Sandwiches.
This may seem like a recipe that’s too simple, everyone knows how to whip up an egg salad sandwich… right? Well this is not your usual egg salad spread. The swap of Greek yogurt for the mayo and the additional of lots of flavour, makes this filling an egg salad not to be missed.
Just to show you how dead-simple this is here’s a step-by step:
Finely chop the hard-boiled eggs. I like to use a small masher because I don’t like large chunks of egg in my salad filling. Totally up to you.
Mix it up… voila… Greek Yogurt Deviled Egg Salad!
Now I used a rustic white bread and some Boston lettuce on my sandwiches, but any bread you like will do. In the photo I left the bread plain, but everyone at my house likes the bread toasted with butter…
That’s it, serve with a dill pickle and Meatless Monday lunch is served!
Greek Yogurt Deviled Egg Salad SandwichesEMAIL Recipe Share on Facebook
- 8 large hard-boiled eggs, peeled and finely chopped
- 1/3 cup Greek yogurt, or light mayo
- 1 tsp Dijon mustard
- 1/3 cup celery, finely minced
- ¼ cup red onion, finely minced
- 3 tsp sweet green relish
- 1 Tbsp chopped chives
- ¼ tsp celery salt
- 1/8 tsp ground black pepper
- 10 slices of bread – rustic Italian, rye, whole wheat
- Boston lettuce - optional
- In a bowl, mix all ingredients until well blended. Greek Yogurt Deviled Egg Salad filling will keep in refrigerator for up to 3 days.
Here’s the nutritional breakdown for the Greek Yogurt Deviled Egg Salad Filling:
Leave a Reply