Egg Salad Sandwich Redux (With Greek Yogurt)

1. 1

   Put your eggs in a large pot and cover with cold water. Bring the eggs to a boil and then remove the pot from the heat. Cover the pot and let the eggs sit for 10 minutes. Drain them, rinse in cool water and let them cool down completely before you start peeling them.

2. 2

   Add the peeled eggs to a large bowl. Mash them together with the Greek yogurt, celery and spices.

3. 3

   Spread your egg salad on toasted whole grain bread and add extra veggies like lettuce and tomato if desired. It also tastes great in a lettuce wrap, as part of a salad plate or in a wrap. The egg salad will be good in the fridge for about 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.