Egg Salad Sandwiches

25 minutes
Amount of Servings
6-8 servings

5 hard boiled eggs, chopped

¼ cup FAGE Total 0, 2%, 5%, or BestSelf Plain

2 tablespoons fresh dill, chopped

2 tablespoons grainy mustard

1 tablespoon lemon juice

Salt and pepper to taste

1 loaf Pumpernickel bread; crust removed

  1. Boil eggs to your desired consistency and cool completely.
  2. In a medium bowl, combine chopped eggs, yogurt, dill, mustard, lemon juice, salt, and pepper.
  3. Add egg salad to bread and cut into halves or quarters and serve immediately.
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