Delightfully Dilly Egg Salad Sandwiches
Adapted from a beautiful recipe by my sweet friend Melissa at ChinDeep.
It’s an egg salad sandwich that’s full of flavor instead of fat. What a concept, right? Greek yogurt comes into play to add creaminess & protein without adding fat. Fresh herbs are the finishing touch. It’s a little early here for fresh dill so I had to use dried dill, but the chives are thriving and I had some cilantro in my fridge that was screaming to be included.
For years, the thought of one of an egg salad sandwich (typically a whole lot of mayonnaise with a bit of chopped egg mixed in) made me a little ill. But when I saw Melissa’s pretty yellow egg salad sandwiches, I couldn’t resist giving egg salad another try. I used my sister’s simple trick for making perfect hard boiled eggs and then tweaked Melissa’s recipe to my own liking … and I ended up with an egg salad that I totally LOVE. And it’s so totally easy to make! The trick is in cooking the eggs properly … and then just kick up the flavor and tone down the mayo.
So I discovered it’s not “egg salad sandwiches” that I have hated all these years, it seems I just never have had a really good egg salad sandwich. Just like most everything, if prepared really well, it tastes amazing. Definitely true for egg salad sandwiches.
Thank you Melissa for introducing me to a world of egg salad sandwiches that I never knew existed.
- 5 eggs
- 1 Tablespoon light mayonnaise
- 3 Tablespoons plain nonfat Greek yogurt
- 3 Tablespoons finely chopped dill pickle
- 1 - 2 teaspoons dried dill (use fresh if you have it! ... if you use fresh, add more to taste)
- 1 Tablespoon yellow mustard
- 2 Tablespoons fresh snipped chives
- 1 teaspoon finely chopped fresh cilantro leaves
- 1/2 Tablespoon finely chopped sweet onion
- 1 small clove of garlic, peeled and chopped
- Fresh ground pepper, to taste
- Set the eggs in a saucepan and cover with cold water. Heat over high heat until the water reaches a full rolling boil, then remove the pan from the heat (with the hot water still covering the eggs) and set a timer for 5 minutes. After 5 minutes, drain the hot water off the eggs and let them cool at room temperature (or refrigerate).
- Once the eggs are cool, peel them and chop them, setting them in a small mixing bowl. Add the rest of the ingredients and stir to mix well. Add fresh ground pepper to taste. Put in a covered container and set in the fridge for an hour or more to let the flavors meld. Spread on bread and serve.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.