The Perfect Egg Salad Sandwich

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread is more nutritious.

Put the eggs in a pot of water, covering them with about 2 inches of water.

Bring the water to a boil.

Turn off the flame and cover the pot, setting a timer for 9 minutes.

Prepare an ice bath while the eggs are cooking.

After 9 minutes, gently transfer the eggs to the ice bath to stop the cooking process.

Coarsely chop the eggs using a fork, keeping them chunky.

In a bowl, combine the chopped eggs with green onions, slasa, and lemon juice, mixing well.

Add fresh dill to taste, noting that the creator loves extra dill.

Incorporate mayonnaise gradually, adjusting to taste to avoid overpowering the mixture.

Refrigerate the egg salad mixture for 30 minutes to 1 hour to let the flavors meld.

After refrigeration, add salt and pepper to taste, mixing it in.

Spread the egg salad mixture onto slices of Ezekiel bread to assemble the sandwich.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens