Greek Yogurt Egg Salad Sandwich

• Vegetarian

• Produce

  • 2 cups Arugula
  • 1 Avocado
  • 1 tsp Dill, dried
  • 2 Roma tomatoes

• Refrigerated

  • 8 Eggs, large

• Condiments

  • 1 tbsp Mayonnaise

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 2/3 cup Greek yogurt, plain

Found on damndelicious.net

Description

Ingredients

• 8 large eggs
• 2/3 cup plain Greek yogurt
• 1 tablespoon mayonnaise
• 1 teaspoon dried dill
• Kosher salt and freshly ground black pepper, to taste
• 1 baguette, cut into 3-4 equal pieces, toasted, for serving
• 2 cups arugula, for serving
• 2 Roma tomatoes, thinly sliced, for serving
• 1 avocado, halved, seeded, peeled and thinly sliced, for serving

Directions

• Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing. In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste. Serve sandwiches on baguette with arugula, tomatoes, avocado and egg salad mixture.