Greek Yogurt Egg Salad Sandwich

​​​​​​It’s no wonder you’re looking forward to lunch.

Less than 15'

For Egg Salad:

6 eggs

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

3 tbsp minced celery

2 tbsp minced chives

1 tbsp Dijon mustard

2 tsp lemon juice

½ tsp fine sea salt

¼ tsp black pepper

¼ tsp curry powder


To Serve:

4 thick slices sourdough bread, toasted

1 bunch watercress, trimmed

  1. Egg Salad: In a large pot with a steamer insert or steamer basket inside, bring 2” water to a rolling boil. Using tongs, place eggs in steamer basket, cover pot, and steam for 10 minutes. While eggs steam fill a medium bowl with ice water. Transfer eggs to ice water bath and let cool completely.
  2. Crack eggs all over, peel, and roughly chop. Transfer to a medium bowl and add FAGE Total, celery, chives, mustard, lemon juice, salt, pepper, and curry powder. Stir gently to combine.
  3. To Serve: Divide egg salad between bread slices and top with watercress. Serve immediately.
  4. Refrigerate any leftover egg salad in an airtight container.
Back to top