Mayonnaise Free Egg Salad Sandwiches
Say goodbye to heavy mayonnaise and hello to a lighter, protein-packed twist on a classic with these Mayonnaise-Free Egg Salad Sandwiches! Featuring creamy Greek yogurt and tangy Dijon mustard, this flavorful egg salad is brightened with crisp celery, fresh dill, and green onions for the perfect balance of textures and tastes. Packed between slices of whole-grain bread with crisp lettuce, these sandwiches are a healthier yet equally satisfying option for lunch, picnics, or quick weekday meals. Ready in just under 30 minutes, this recipe is an easy, wholesome alternative that’s sure to please. Perfect for those who love classic comfort food with a nutritious upgrade.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 0.33 cup Plain Greek yogurt
- 1 tablespoon Dijon mustard
- 2 pieces Celery stalks
- 2 pieces Green onions
- 1 tablespoon Fresh dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 slices Whole grain or your choice of sandwich bread
- 4 pieces Lettuce leaves
Instructions
Place the eggs in a medium saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat, then reduce the heat to low and let the eggs simmer gently for 10-12 minutes.
Carefully transfer the boiled eggs to an ice bath (a bowl filled with ice water) to stop the cooking process. Let them sit for about 5 minutes to cool completely.
Peel the eggs and chop them into small pieces. Place them in a large mixing bowl.
Finely dice the celery stalks and slice the green onions. Add them to the mixing bowl with the chopped eggs.
Finely chop the fresh dill and add it to the bowl along with the Greek yogurt and Dijon mustard.
Season the mixture with salt and black pepper, and gently stir until everything is thoroughly combined.
Taste and adjust seasoning if needed, adding more salt or pepper to suit your preference.
Toast the slices of bread if desired. Lay a lettuce leaf on 4 slices of bread, then divide the egg salad mixture evenly among them.
Top each sandwich with the remaining slices of bread, cut in half diagonally, and serve immediately. Enjoy your mayonnaise-free egg salad sandwiches!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.3 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
