Misc - Sandwich
Greek Yogurt Egg Salad Sandwich
8 large eggs
2/3 cup plain Greek yogurt
1 tablespoon mayonnaise
1 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1 baguette, cut into 3-4 equal pieces, toasted, for serving
2 cups arugula, for serving
2 Roma tomatoes, thinly sliced, for serving
1 avocado, halved, seeded, peeled and thinly sliced, for serving
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.
Serve sandwiches on baguette with arugula, tomatoes, avocado and egg salad mixture.
Damn Delicious
