If your typical egg salad sandwich is nothing more than chopped hard boiled eggs and toasted bread, amp it up with this healthier, more colorful Pretty Plate version. This Pretty Plate version is made with fresh vibrant produce, your traditional toasted bread and creamy savory egg salad in the middle. Ingredients such as Greek yogurt, coarse Dijon mustard and freshly chopped dill and green onion give the egg salad that healthy savory taste. So, on those days you simply just don’t feel like cooking, resort to this. I can guarantee you will not be disappointed.
When you stop and actually think about it, eggs pair extremely well with bold potent ingredients. Their bland taste can easily get amplified with a few simple ingredients. One of my favorite egg recipes is deviled eggs. In order to create those, you incorporate bold potent ingredients such as mustard, lemon juice, paprika, cayenne pepper, dill, salt and pepper.
What also makes deviled eggs so tasty is the creamy mayonnaise that gets incorporated into the mix. And although I love me some mayonnaise, I wanted a healthier version that is guilt free and great for lunches and midday pick me ups. So, I decided to opt out of the mayonnaise and replace it with Greek yogurt. Now, I know what you might be thinking, it sounds like this egg salad could turn out to be more on the tart instead of the savory side since Greek yogurt tends to be tart.
But, fear not! When you add in all of the other ingredients it makes for a well mixed dressing that is to be mixed with the soft chopped hard boiled eggs. So, eat better and feel better all at the same time between the combination of a healthier egg salad and fresh product that gets added to this Pretty Plate sandwich.
Let’s chat hard boiled eggs. So, you can absolutely take the easier and more time friendly approach and purchase the already hard boiled eggs in the packages at the store. But, my thing with those is although that are still tasty, get the job done and are more time friendly...the texture is not quite the same as if you hard boiled them yourself at home. They are often on the harder side. In my opinion, they don’t seem to be as soft and tender. Which is why I like to boil my own.
When it comes to boiling here are some tip to easily get you through the process:
Boil water over high heat and once boiling you lower to medium.
Once eggs have been added you boil for 16-18 minutes over the medium heat.
When done, immediately remove from heat with a slotted spoon. Do not pour or dump into a strainer, you could potentially crack the eggs before they are ready to be cracked open.
When removing with a slotted spoon place directly in an ice bath to stop the cooking process. Let sit in the ice bath for 10-20 minutes. Remove and then you will be able to easily peel the shells.
I like to also do the eggs 1 day ahead of time, you do not have to. But, when you do them 1 day ahead of time or even a few hours ahead fo time (do this in the morning and make the egg salad at night) it gives it time for the eggs to really get cold in the fridge and then you can enjoy the salad right away after combining with the dressing.
For those days you don’t feel like cooking, easily make this egg salad sandwich at home for yourself, your loved ones, for a lunch meal prep or even when you need something healthy on the go. Do it and I can guarantee it will be heart emojis all around.
So, if you make this tag @prettyplatebymichelle or #prettyplatebymichelle on instagram. I would love your feedback and to see how your Pretty Plate Egg Salad Sandwiches turned out!
8 Hard boiled eggs, chopped
1 Green onion stalk, thinly sliced both white and green parts
2-3 TBSP coarse dijon mustard, new primal brand
Fresh lemon juice from 1/2 a lemon
1/2 Cup greek yogurt, plain
2 TBSP dill relish
1 TBSP fresh dill leaves
1/2 TSP black pepper
1/2 TSP salt
FOR THE SANDWICH:
Pretty Plate egg salad
Fresh tomato slices
Fresh cucumber slices
Spinach leaves, stems removed
Bread of choice, toasted to your liking
Heat a pot of water over high heat. Once boiling add your 8 eggs. Boil over medium high heat for 16 minutes. When done, remove the eggs from heat and immediately place them in an ice bath. Leave them in the ice bath for 2-5 minutes.
When eggs have cooled down, gently tap them on your counter to crack their shell. Peel the eggs shell off the hard boiled eggs and set aside.
When all eggs are peeled, chop them and place both egg whites and yolks in the bowl.
Thinly slice your green onion, and add both the white and green parts to the bowl with the chopped eggs.
Tear your dill leaves from their stems. Measure out 1 TBSP and add to the bowl.
Add all remaining items: 2-3 TBSP coarse dijon mustard, lemon juice, 1/2 cup greek yogurt, 2 TBSP dill relish, 1/2 TSP black pepper and 1/2 TSP salt.
Mix all items together in your bowl and mix well.
To assemble your sandwich: place down 4 tomato slices (I love tomato and I also love layering fresh vegetables), few spoonfuls of egg salad, top with slices of cucumber and then last your spinach leaves. Place your other piece of toasted bread on top. Press down and slice in half.
PRETTY PLATE KITCHEN ITEMS USED: