Egg Salad Sandwich

This Mediterranean-inspired take on the classic egg salad sandwich swaps out most of the heavy mayonnaise for creamy Greek yogurt, cutting back on saturated fat while adding a boost of protein and probiotics. A drizzle of extra virgin olive oil, a squeeze of lemon juice, and fresh chives bring brightness and herbal depth, while a little Dijon mustard adds tang without needing excess salt. Served on hearty whole wheat bread with crisp lettuce and juicy tomato, it's a satisfying, nutrient-dense lunch that comes together in under 20 minutes. Eggs are a moderate, wholesome protein source well within Mediterranean eating patterns, and pairing them with yogurt instead of straight mayo keeps the dish aligned with the diet's emphasis on healthy fats and minimally processed ingredients. This sandwich is perfect for a quick weekday lunch, a light picnic bite, or a make-ahead meal prep option — the egg salad itself keeps well in the fridge for a few days, ready to assemble whenever hunger strikes.

Ingredients

• 4 largeeggs, for hard-boiling
• 2 tbspplain Greek yogurt
• 1 tbspmayonnaise, use a light or olive oil-based mayo if possible
• 1 tspDijon mustard
• 1 tspextra virgin olive oil
• 1 tsplemon juice, freshly squeezed
• 2 tbspfresh chives, finely chopped
• 0.25 tspsalt, to taste
• 0.125 tspblack pepper, freshly cracked, to taste
• 4 slicesWhole wheat bread, toasted if desired
• 2 leaveslettuce leaves
• 1 smalltomato, sliced

Method

1. Place the eggs in a small saucepan and cover with cold water by about an inch. Bring to a boil over high heat.
2. Once boiling, remove from heat, cover, and let the eggs sit in the hot water for 10-12 minutes to finish cooking. 11:00
3. Drain the eggs and transfer to a bowl of cold water to cool for a few minutes, then peel.
4. Chop the peeled eggs into small pieces on a cutting board.
5. Finely chop the fresh chives.
6. In a mixing bowl, combine the chopped eggs, Greek yogurt, mayonnaise, Dijon mustard, olive oil, lemon juice, and chopped chives.
7. Season with salt and pepper, then gently fold everything together until evenly combined.
8. Toast the whole wheat bread slices to your liking.
9. Slice the tomato on the cutting board.
10. Assemble the sandwiches by layering lettuce, tomato slices, and the egg salad mixture between two slices of toasted bread. Slice in half and serve.