Greek Yogurt Egg Salad Sandwich Recipe

Eggs: Hard-boiled and chopped, they form the base of the salad.

Greek yogurt: Adds creaminess and a tangy flavor, replacing traditional mayonnaise.

Dijon mustard: Provides a sharp, tangy kick to the salad.

Fresh dill: Adds a fresh, herby flavor that complements the eggs.

Green onions: Adds a mild onion flavor and a bit of crunch.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a touch of heat and depth to the flavor.

Whole grain bread: Toasted slices that serve as the perfect vessel for the egg salad.

For a creamier texture, mash the hard-boiled eggs slightly with a fork before mixing them with the greek yogurt. This will help the egg salad bind together better and create a more cohesive filling for your sandwich. Additionally, to enhance the flavor, let the egg salad mixture sit in the refrigerator for about 15 minutes before assembling the sandwiches. This allows the dill and green onions to infuse their flavors into the egg salad.

• Greek yogurt - Substitute with sour cream: Sour cream provides a similar tangy flavor and creamy texture.

• Greek yogurt - Substitute with mayonnaise: Mayonnaise offers a rich and creamy consistency, though it is less tangy.

• Dijon mustard - Substitute with yellow mustard: Yellow mustard has a milder flavor but can still provide the necessary tang.

• Dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar flavor profile with added texture.

• Fresh dill - Substitute with dried dill: Dried dill can be used in smaller quantities to provide a similar herbaceous note.

• Fresh dill - Substitute with fresh parsley: Fresh parsley offers a different but complementary fresh herb flavor.

• Green onions - Substitute with chives: Chives provide a similar mild onion flavor.

• Green onions - Substitute with shallots: Shallots offer a slightly sweeter and more delicate onion flavor.

• Whole grain bread - Substitute with sourdough bread: Sourdough provides a tangy flavor and sturdy texture.

• Whole grain bread - Substitute with rye bread: Rye bread offers a robust flavor that pairs well with egg salad.

• To keep your Greek yogurt egg salad fresh, store it in an airtight container. This will prevent it from absorbing any unwanted odors from other foods in your fridge.

• Place the container in the refrigerator, where it will stay fresh for up to 3 days. Make sure to give it a good stir before using it again to redistribute the ingredients evenly.

• If you want to prepare the egg salad in advance but don't plan to use it within 3 days, consider freezing it. However, be aware that the texture of the Greek yogurt may change slightly upon thawing.

• To freeze, transfer the egg salad into a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container with the date so you can keep track of its freshness. The egg salad can be frozen for up to 1 month.

• When you're ready to use the frozen egg salad, transfer it to the refrigerator to thaw overnight. Avoid thawing it at room temperature to maintain food safety.

• Once thawed, give the egg salad a good stir to bring back its creamy consistency. If needed, you can add a little more Greek yogurt to refresh its texture.

• For the whole grain bread, it's best to store it separately from the egg salad to prevent it from becoming soggy. Keep the bread in a bread box or a resealable plastic bag at room temperature.

• If you prefer, you can also freeze the whole grain bread. Wrap each slice individually in plastic wrap and place them in a freezer-safe bag. This way, you can easily take out the number of slices you need without thawing the entire loaf.

• When you're ready to assemble your sandwiches, toast the whole grain bread slices to bring back their crispiness. Then, spread the egg salad onto the toasted bread and enjoy your delicious Greek yogurt egg salad sandwich.

• For a quick and easy method, use a microwave. Place the egg salad sandwich on a microwave-safe plate. Cover it with a damp paper towel to prevent it from drying out. Heat on medium power for about 30-45 seconds. Check if it's warmed through; if not, continue in 15-second intervals.

• If you prefer a crispier texture, use an oven or toaster oven. Preheat to 350°F (175°C). Wrap the sandwich in aluminum foil to keep it from drying out. Heat for about 10-15 minutes or until warmed through. For an extra crispy exterior, unwrap the foil for the last 2-3 minutes of heating.

• A skillet is another great option. Heat a non-stick skillet over medium heat. Place the sandwich in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until the bread is crispy and the egg salad is warmed through.

• For a more gourmet touch, consider using a panini press. Preheat the press and place the sandwich inside. Press down gently and heat for about 3-5 minutes, or until the bread is golden and the egg salad is warm.

• If you have an air fryer, preheat it to 350°F (175°C). Place the sandwich in the basket and heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook. This method will give you a crispy exterior and a warm interior.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Knife: Used to chop the hard-boiled eggs, dill, and green onions.

• Cutting board: A surface to safely chop the ingredients.

• Measuring cups: Used to measure the greek yogurt accurately.

• Measuring spoons: Used to measure the dijon mustard, salt, and black pepper.

• Toaster: Used to toast the whole grain bread slices.

• Spoon: Used to mix the ingredients together in the mixing bowl.

• Spatula: Used to spread the egg salad onto the toasted bread slices.

Pre-boil the eggs: Boil the eggs in advance and store them in the fridge. This way, you can quickly assemble the salad when needed.

Use pre-chopped ingredients: Buy pre-chopped green onions and fresh dill to save chopping time.

Mix in bulk: Prepare a larger batch of the egg salad and store it in the fridge for up to three days. This allows for quick sandwich assembly throughout the week.

Toast in batches: Toast multiple slices of whole grain bread at once and store them in an airtight container to maintain crispness.