Why You’ll Love This Recipe
This egg salad sandwich is light yet filling, and it’s packed with healthy ingredients. The creamy avocado replaces the usual mayonnaise, making it a heart-healthy option that’s rich in good fats. Greek yogurt adds protein and tang, while Dijon mustard brings a mild, zesty flavor. The crunchy red onion and celery balance the creaminess of the avocado and eggs, and fresh dill adds a pop of herbaceous flavor. Easy to make, this sandwich is the perfect choice for a nutritious and satisfying meal.
Ingredients
- Few slices of whole grain bread
- 2 eggs, hard boiled, chopped
- 2 tablespoons Greek yogurt
- 1/2 avocado, mashed
- 1 tsp Dijon mustard
- 1/2 red onion, chopped
- 1 celery stalk, chopped
- 1 teaspoon fresh dill
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a small bowl, combine the chopped hard-boiled eggs, Greek yogurt, mashed avocado, Dijon mustard, red onion, celery, and fresh dill.
- Mix all the ingredients together until well combined. Season with salt and pepper to taste.
- Scoop the mixture and place it onto slices of whole grain bread.
- Add a lettuce leaf on top of the egg salad and close the sandwich with another slice of bread.
- Serve immediately, or wrap and refrigerate for a quick grab-and-go lunch.
Servings and Timing
- Servings: 1-2
- Prep Time: 5 minutes
- Cook Time: 10 minutes (if boiling eggs)
- Total Time: 10-15 minutes
Variations
- Spicy Kick: Add a pinch of cayenne pepper, a few dashes of hot sauce, or a few slices of jalapeño for a spicy twist.
- Additional Veggies: You can add other crunchy vegetables like bell peppers or cucumber for extra texture and flavor.
- Herb Variations: If you’re not a fan of dill, try swapping it for parsley, chives, or tarragon for a different flavor profile.
Storage/Reheating
- Storage: The egg salad mixture can be stored in an airtight container in the fridge for up to 1 day. It’s best to assemble the sandwich fresh to keep the bread from getting soggy.
- Reheating: This sandwich is best enjoyed cold or at room temperature, as the ingredients do not require reheating.
FAQs
1. Can I make this sandwich vegan?
Yes, to make this sandwich vegan, you can use a vegan egg substitute and replace Greek yogurt with a plant-based yogurt like coconut or almond yogurt. Also, substitute the whole grain bread with a vegan-friendly option.
2. Can I use a different type of bread?
Yes, you can use any type of bread you prefer, such as sourdough, rye, or even gluten-free bread for a different twist.
3. Can I use store-bought egg salad instead of making my own?
Yes, if you’re in a hurry, you can use store-bought egg salad. Just make sure to add avocado, mustard, and fresh dill to elevate the flavor.
4. Can I add cheese to this sandwich?
Yes, you can add a slice of your favorite cheese, such as cheddar or Swiss, for extra flavor and creaminess.
5. How can I make this sandwich spicier?
To add some heat, you can include spicy mustard, hot sauce, or chopped jalapeños in the mixture.
6. How long do boiled eggs last in the fridge?
Hard-boiled eggs can be stored in the fridge for up to 1 week. Keep the shells on until you’re ready to use them to maintain freshness.
7. Can I make this sandwich ahead of time?
The egg salad mixture can be made ahead of time and stored in the fridge for up to 1 day. Just assemble the sandwich right before serving to keep the bread fresh.
8. Can I use another kind of mustard?
Yes, if you prefer a different mustard, feel free to use yellow mustard, whole-grain mustard, or even honey mustard for a different flavor.
9. Can I add more protein to this sandwich?
Yes, you can add extra protein by including a slice of turkey or chicken breast, or even a few slices of tofu for a vegetarian option.
10. Is this recipe gluten-free?
This recipe is gluten-free as long as you use gluten-free bread. Always check that the bread is certified gluten-free if necessary.
Conclusion
This Avocado Egg Salad Sandwich with Greek Yogurt and Dill is a quick, nutritious, and flavorful meal that’s perfect for any time of day. Packed with protein, healthy fats, and fresh veggies, this sandwich is satisfying and delicious without being heavy. It’s easy to customize and can be made in a matter of minutes, making it an excellent choice for a light lunch or snack. Whether you enjoy it at home or take it on the go, this sandwich is sure to hit the spot!
Print
Egg Salad Sandwich
- Total Time: 10-15 minutes
- Yield: 1-2 servings
- Diet: Gluten Free
Description
Enjoy a healthy twist on the classic egg salad with this Avocado Egg Salad Sandwich with Greek Yogurt and Dill. Packed with protein from eggs and Greek yogurt, creamy avocado, and a burst of flavor from fresh dill, this sandwich is a nutritious, satisfying meal. The whole grain bread provides a hearty base, while the crunchy red onion and celery add texture. Perfect for a quick lunch or a delicious snack!
Ingredients
Few slices of whole grain bread
2 hard-boiled eggs, chopped
2 tablespoons Greek yogurt
1/2 avocado, mashed
1 tsp Dijon mustard
1/2 red onion, chopped
1 celery stalk, chopped
1 teaspoon fresh dill
Salt and pepper to taste
Instructions
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In a small bowl, combine the chopped eggs, Greek yogurt, mashed avocado, Dijon mustard, red onion, celery, and fresh dill.
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Mix well and season with salt and pepper to taste.
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Spoon the mixture onto slices of whole grain bread.
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Top with a lettuce leaf and close the sandwich with another slice of bread.
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Serve immediately or refrigerate for a quick grab-and-go lunch.
Notes
Spicy Kick: Add cayenne pepper, hot sauce, or jalapeños for extra heat.
Veggie Boost: Add bell peppers or cucumber for more crunch and flavor.
Herb Variation: Try parsley, chives, or tarragon in place of dill for a fresh twist.
- Prep Time: 5 minutes
- Cook Time: 10 minutes (if boiling eggs)
- Category: Lunch, Snack
- Method: No-cook, Sandwich Assembly
- Cuisine: American
