Egg Salad Sandwich
Updated May 30, 2025
For a healthy and satisfying lunch, try a protein-packed Egg Salad Sandwich made with Greek yogurt (instead of mayo), celery, and lettuce!
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Egg Salad Sandwich Without Mayo!
I’m always looking for easy swaps that make recipes a little healthier and my twist on a classic Egg Salad Sandwich is making it with creamy Greek yogurt instead of the traditional mayo. It’s the best egg salad recipe that is so simple, yet so good! So, make a big batch of this Greek yogurt egg salad and have some when you need a quick lunch or snack.
Happy Cooking!
– Yumna
Egg Salad Sandwich Ingredients
- Hard-Boiled Eggs: Use whatever method you like such as: stovetop hard boiled eggs, air fryer hard boiled eggs or Instant Pot hard boiled eggs.
- Greek Yogurt: This replaces the traditional mayo. I recommend full-fat Greek yogurt, as low-fat varieties can make the mixture watery. Instead, if Greek yogurt isn’t your thing, you can use a mixture of sour cream and mayonnaise, or a vegan mayo for a dairy-free option.
- Dijon Mustard: Or yellow mustard works too or you can leave it out.
- Lemon Zest: I use zest instead of juice to add the bright lemon flavor without making the egg salad sandwich soggy.
- Seasoning and herbs: Just salt and pepper along with parsley (you could also use dill!)
- Celery: I like adding something crunchy to the egg salad so I use celery but you also use carrots, peppers or red onions.
- Bread: Any type of bread will do, but sturdy, whole-grain bread like whole wheat or rye adds more texture and flavor. You could also serve it on sourdough, oatmeal bread, French bread rolls, cottage cheese bagels, or even a croissant. Try toasting it for even more texture!
- Lettuce: It adds a layer on top of the egg salad to avoid soggy bread. You can also use spinach or arugula.
How to Make Egg Salad Sandwich
Egg Salad Sandwich
Ingredients
- 6 hard boiled eggs
- ⅓ cup Greek yogurt
- 2 teaspoons Dijon mustard
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 celery stalks chopped
- 8 bread slices
- Lettuce for serving
Instructions
- Peel the eggs and roughly chop; set aside.
- In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon zest, salt, and pepper. Add the chopped eggs, celery, and parsley, and stir to combine with the dressing.
- Add lettuce to 4 slices of bread. Spoon the egg salad mixture on top of the lettuce and close the sandwiches with the remaining bread. Slice in half if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Egg Salad Sandwich recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Variations
- Mix in more veggies. Chopped bell peppers, radishes, or red onion can add more crunch and flavor to your egg salad mixture.
- Increase the protein. Add shredded chicken to the boiled egg salad mixture for an extra protein boost.
- Think in slices. Top the sandwich with slices of ripe tomato, pickle slices, or avocado (or a spread of guacamole).
- Get cheesy. A slice of cheese can add a delicious, creamy element to your egg salad sandwich. Try cheddar, Swiss, or even a spicy pepper jack.
Recipe Tips
- Hard-boil the eggs correctly. For the best texture (and best egg salad), you want your eggs to be fully cooked but not overdone. A greenish-grey ring around the yolk means you overcooked it. Once the water is boiling, I like to turn off the heat, cover the pot and set a timer for 6 minutes. Then plunge the eggs into ice water to stop the cooking process.
- Don’t overmix. You want to keep some nice, chunky pieces of egg for texture.
- Chill before serving. While you can eat the egg salad immediately after making it, letting it chill in the fridge for an hour can make it taste better. Once it’s had time to sit and let the ingredients meld together, I promise you’ll have the best egg salad sandwich recipe possible.
Serving Ideas
- Soup: 5 Ingredient Tomato Soup, Mediterranean White Bean Soup, Cucumber Gazpacho
- Chips or fries: Sweet Potato Chips, Air Fryer Zucchini Chips, Air Fryer French Fries
- Side salad: Broccoli Salad, Smashed Cucumber Salad, Mixed Greens Salad
FAQs
You can prepare the boiled egg salad mixture a day in advance and store it in the fridge for up to 3–5 days. When ready to eat, just assemble the sandwiches.
I don’t recommend freezing egg salad and especially not an egg salad sandwich because the dressing will separate, and the texture will probably become watery once thawed.
If you didn’t properly drain your hard-boiled eggs, if you used low-fat Greek yogurt, or if your vegetables had a lot of moisture, these things could contribute to a watery consistency. So, to prevent this, fully drain your eggs after cooking, dry vegetables before adding them, and use full-fat Greek yogurt and strain any liquid off the top.
Comments
I decided to replace the eggs with chicken and it was great! I will try it with eggs next time.
Yum, love that!! Thanks for sharing!
Another way to make this a healthy sandwich would be to…
elimanate the bread and replace with some great greens…beansprouts, alpha sprouts etc.
Love that idea!!!
Way too healthy stealthy for me!