Egg Salad Sandwich

5 from 9 votes

For a healthy and satisfying lunch, try a protein-packed Egg Salad Sandwich with Greek yogurt, crunchy celery, and crisp lettuce!

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Are you on the hunt for a healthier twist on the classic egg salad sandwich? Look no further! This Egg Salad Sandwich, made with creamy Greek yogurt instead of the traditional mayo, is your answer. What I love about this sandwich is how it manages to be so simple yet so good! The Greek yogurt gives the egg salad a tangy, rich base, while the Dijon mustard brings a little kick, and the lemon zest adds just the right amount of brightness. Plus, the crunchy celery and lettuce bring texture that pairs well with the creamy hard-boiled eggs! Whether you’re packing a lunch or planning a picnic, this may-free Egg Salad Sandwich is a winner.

Two egg salad sandwiches stacked on top of each other.
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If you have a fridge full of hard-boiled eggs and you’re scratching your head wondering how to use them up, this Egg Salad Sandwich is a fantastic solution. This recipe not only gives those eggs a delicious second life, but it also eliminates any food waste.

One of the best things about this recipe, aside from its taste, is the simplicity of the preparation. You don’t need to bother with separating egg yolks, making a dressing, and then combining it back with the egg whites. I am all about simplicity and ease. Just one bowl is all it takes to mix all of the egg salad ingredients together. It saves you time and the trouble of cleaning up multiple dishes.

Why You’ll Love This Greek Yogurt Egg Salad Sandwich

  1. No-Mayo Needed: If you’re not a fan of mayo or just don’t have any on hand, no worries! This recipe uses Greek yogurt to get that creamy consistency that we all love in an egg salad sandwich. Plus, it gives a refreshing tanginess that pairs beautifully with the richness of the eggs.
  2. One-Bowl Recipe: This recipe is as straightforward as it gets. All you need is one bowl to mix everything together. It’s perfect for those busy days when you want a quick, hassle-free meal with minimal cleanup.
  3. Meal Prep Friendly: You can easily make a big batch of this egg salad ahead of time, and it keeps well in the fridge for several days. Grab some when you need a quick lunch or snack!

Ingredients to make A Healthy Egg Salad Sandwich

  • Hard-Boiled Eggs: Hard-boiled eggs provide a protein-rich base that’s full of flavor.
  • Greek Yogurt: This replaces the traditional mayo, giving the salad a creamy, tangy twist.
  • Dijon Mustard: It gives the salad a little kick, adding depth to the overall flavor.
  • Lemon Zest: A touch of zest brings a bright and refreshing note that cuts through the richness of the other ingredients.
  • Salt & Pepper: Essential for bringing out the flavors of the ingredients.
  • Celery: Adds a nice crunch and freshness to the salad.
  • Bread: Any type of bread will do, but sturdy, whole-grain bread adds more texture and flavor.
  • Lettuce: For a fresh, crisp addition to each sandwich.
Ingredients for recipe before prepping: celery stalks, yogurt, boiled eggs, dijon mustard, salt and pepper, parsley, lettuce, lemon, and bread slices.

How to make an egg salad sandwich

Making your egg salad sandwich is really easy. Just mix the ingredients for the dressing together followed by your eggs, celery and fresh parsley and you’re good to go!

Make the egg salad

  1. In a large bowl, add the Greek yogurt, Dijon mustard, lemon zest, salt, and pepper.
  2. Whisk together
  3. Add the chopped eggs, celery and parsley.
  4. Stir to combine with the dressing.
4 image collage making recipe in one bowl: 1- dressing ingredients added before mixing, 2-after mixing, chopped celery, parsley and hard boiled eggs added on top of dressing, 4- after mixture is fully combined.

Build your sandwich

  1. Add lettuce to a slice of bread.
  2. Place the egg salad on top of the lettuce and finish off with the remaining slice of toast.
2 image collage making recipe: 1- lettuce on a slice of bread, and 2- egg salad added on top.

Tips for Making the Best Greek Yogurt Egg Salad Sandwich

  1. Hard-boil the eggs correctly: For the best texture, you want your eggs to be fully cooked but not overdone. A greenish-grey ring around the yolk indicates overcooking. Aim for a cooking time of about 9-12 minutes in boiling water, then plunge the eggs into ice water to stop the cooking process.
  2. Add ingredients to taste: The quantities of mustard, salt, and pepper in this recipe are guidelines. Feel free to adjust the seasonings to suit your taste buds.
  3. Don’t over mix: Be careful not to over mix the egg salad as you want to maintain some nice, chunky pieces of egg for texture.
  4. Chill before serving: While you can eat the salad immediately after making it, allowing it to chill in the refrigerator for an hour or so can enhance the flavors, as it gives the ingredients time to meld together.
  1. Add herbs: Fresh herbs like dill or chives can add a fantastic freshness to the egg salad.
  2. Substitute the Greek yogurt: 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.
  3. Add more veggies: Chopped bell peppers, radishes, or red onion can add more crunch and flavor to your egg salad.
  4. Protein boost: If you’d like, add some diced chicken or turkey for an extra protein boost.

What should I put on my egg sandwich?

You can experiment with a variety of toppings and ingredients to find your favorite combination. Here are a few suggestions:

  1. Cheese: A slice of your favorite cheese can add a delicious, creamy component to your egg salad sandwich. Try cheddar, swiss, or even a spicy pepper jack.
  2. Greens: Lettuce, spinach, arugula, or microgreens can all add a fresh, crunchy element to your sandwich.
  3. Pickles: Sliced pickles or pickle relish can lend a tangy contrast to the rich egg salad.
  4. Fresh herbs: Chives, dill, or parsley can elevate the flavors of your egg salad and make it more vibrant.
  5. Avocado: Slices of ripe avocado or a spread of guacamole can add a buttery, rich element to your sandwich.
  6. Tomatoes: Slices of ripe tomato can add a juicy and slightly acidic contrast to the creamy egg salad.
  7. Spices or Sauces: For an extra flavor boost, try sprinkling on some paprika or drizzling on a bit of hot sauce, mustard, or horseradish sauce for a kick.

Remember, the key is to add ingredients that will give a balance of flavors and textures to your sandwich.

Egg salad on an open faced sandwich with lettuce.

What to serve with An Egg Salad Sandwich

How to Store an Egg Salad Sandwich

It’s best to store the egg salad separately from the bread to prevent it from becoming soggy. Place the egg salad in an airtight container and store it in the refrigerator.

How Long Will Egg Salad Last in the Fridge?

The egg salad will last for up to 3-5 days in the refrigerator. Remember to always check for any signs of spoilage before consuming.

Can I Freeze Egg Salad?

Freezing is not recommended for this egg salad sandwich. The Greek yogurt may separate, and the texture of the salad will likely become watery once thawed.

Frequently asked questions

Can I make Greek Yogurt Egg Salad Sandwich in advance?

Absolutely! You can prepare the egg salad a day in advance and store it in the fridge. When ready to eat, simply assemble the sandwiches. This also allows the flavors in the salad to mingle and enhance.

What other breads can I use for this egg salad sandwich?

Feel free to use any bread you like! Whole wheat, rye, sourdough, or even a croissant can work beautifully with this egg salad.

Why is my egg salad watery?

Your egg salad could be watery for several reasons. If your hard-boiled eggs were not properly drained, or the vegetables you added (like celery) contain a lot of moisture, they could contribute to a watery consistency. Also, using low-fat Greek yogurt can introduce more water into the mixture. To prevent this, use full-fat Greek yogurt and strain any liquid off the top, fully drain your eggs after cooking, and pat dry any vegetables before adding them to your mix.

Egg salad sandwich cut in half on a plate with a whole sandwich nearby.

With the creamy tang of Greek yogurt and the pop of Dijon mustard, this egg salad sandwich is a fresh take on a classic that you’ll love. It’s an ideal use for leftover hard-boiled eggs and a cinch to put together, perfect for quick lunches or meal prepping. So, give this healthier egg salad a try, and enjoy a simple, flavorful meal that doesn’t compromise on taste.

More sandwich recipes:

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Egg Salad Sandwich

For a healthy and satisfying lunch, try a protein-packed Egg Salad Sandwich with Greek yogurt, crunchy celery, and crisp lettuce!
5 from 9 votes
Servings 4 sandwiches
Course Lunch, Sandwich
Calories 263
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
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  • 6 hard boiled eggs
  • cup Greek yogurt
  • 2 teaspoons Dijon mustard
  • ½ teaspoon lemon zest
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 celery stalks chopped
  • 8 sandwich bread
  • Lettuce for serving


  • 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.
  • Divide the egg salad mixture between 4 slices of bread. Add lettuce and close the sandwiches with the remaining bread. Slice in half if desired.


Calories: 263kcal, Carbohydrates: 26g, Protein: 16g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 281mg, Sodium: 656mg, Potassium: 184mg, Fiber: 1g, Sugar: 4g, Vitamin A: 397IU, Vitamin C: 0.4mg, Calcium: 164mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Lunch, Sandwich

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  1. Patricia says:

    Another way to make this a healthy sandwich would be to…
    elimanate the bread and replace with some great greens…beansprouts, alpha sprouts etc.

    1. Yumna J. says:

      Love that idea!!!

      1. Mary OHara. says:

        Way too healthy stealthy for me!