Homemade Egg Salad Sandwich
Ingredients
Egg Salad
-
8
large
hard-boiled eggs
-
⅓
cup
plain Greek yogurt
-
2
tablespoons
mayonnaise
-
1
teaspoon
Dijon mustard
-
1
teaspoon
yellow mustard
-
1½
teaspoons
white vinegar
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
-
⅛
teaspoon
paprika
-
½
teaspoon
hot sauce
Sandwich Assembly
-
8
slices
sourdough sandwich bread
-
1
cup
lettuce
-
2
stalks
celery
-
1
large
slicing tomato
-
½
medium
white onion
-
2
large
dill pickles
-
1
tablespoon
chopped fresh dill
Instructions
- Hard boil the eggs by boiling them for 8 minutes, then transfer to an ice bath for 5 minutes.
- Prepare the egg salad sauce by mixing Greek yogurt, mayonnaise, mustards, vinegar, salt, pepper, paprika, and hot sauce in a bowl.
- Peel and chop the eggs, then mix them into the sauce and refrigerate for at least 30 minutes.
- Toast the bread and layer the sandwich with lettuce, celery, tomato, onion, pickles, and egg salad, then top with another slice of bread.
Nutrition Facts (estimated)
Servings
4
Calories
349
Total fat
16g
Total carbohydrates
31g
Total protein
19g
Sodium
0mg
Cholesterol
0mg
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