Egg Salad and Yogurt Sandwich

Name: Egg Salad and Yogurt Sandwich
Prep time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 6 hard-boiled, peeled and chopped eggs; 2 tablespoons grated white onion; 2 tablespoons mayonnaise; 3 tablespoons plain yogurt; 1 teaspoon mustard; 1/2 teaspoon ground cumin; Salt and pepper, to taste; 4 lettuce leaves; 4 slices of tomato; 8 slices of cucumber; 1 avocado, peeled and sliced; Slices of red onion; Chopped fresh cilantro

Save Recipe

Prep 10 min
Total 20 min
Ingredients 13
Servings 4

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

I love the summer. The kids are on vacation, the weather is perfect for eating out-side and we get to enjoy a bit of necessary sunshine. During the summer I like cooking fresh, quick and light dishes. Today I'm sharing a tasty sandwich with egg salad and yogurt. This recipe is very easy to prepare and it's perfect for picnics. The egg salad is prepared with a combination of mayo and yogurt, but you can just use yogurt if you prefer. I like preparing the salad the night before so that it's nice and cold the next day and all I have to do is make the sandwiches before we're ready to eat or to put in the picnic basket.

Erica Dinho

Updated Sep 23, 2015

Save
Share
Keep Screen On

Ingredients

For the egg salad

6 hard-boiled, peeled and chopped eggs
2 tablespoons grated white onion
2 tablespoons mayonnaise
3 tablespoons plain yogurt
1 teaspoon mustard
1/2 teaspoon ground cumin
Salt and pepper, to taste

For the sandwich

4 lettuce leaves
4 slices of tomato
8 slices of cucumber
1 avocado, peeled and sliced
Slices of red onion
Chopped fresh cilantro

Directions

1

To prepare the egg salad: Cut the eggs into pieces and place in a medium bowl. Mix softly with the rest of the ingredients.
2

Taste the salad and add more salt, pepper or yogurt if necessary.
3

For the sandwich: Cover the bread with lettuce, tomato, cucumber, avocado, red on-ion, fresh cilantro and then cover with another piece of bread.

Expert Tips

tip 1
To prepare the boiled eggs, place them in a pot and cover in water. Let reach boil then reduce the heat and cook at low heat for 10 minutes. Remove from the heat, pour out the hot water and cover in cold water. Let sit until they cool enough to be touched.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

I love the summer. The kids are on vacation, the weather is perfect for eating out-side and we get to enjoy a bit of necessary sunshine. During the summer I like cooking fresh, quick and light dishes. Today I'm sharing a tasty sandwich with egg salad and yogurt. This recipe is very easy to prepare and it's perfect for picnics. The egg salad is prepared with a combination of mayo and yogurt, but you can just use yogurt if you prefer. I like preparing the salad the night before so that it's nice and cold the next day and all I have to do is make the sandwiches before we're ready to eat or to put in the picnic basket.