One of my favorite items to eat when we would go to the mall when I was young, was to order an Egg Salad Sandwich with sprouts from Nature's Table. Without question that was what I ordered.
This no-mayo egg salad sandwich is delicious, and has the same creamy flavor that I remember from the ones I used to eat. I swapped the mayo for Siggi's 4% yogurt. This yogurt is creamy without a cheesy taste that some Greek yogurts seem to have. It's a perfect replacement for mayonnaise for so many dishes.
Yields 2 servings
4 Hardboiled eggs - Preferably organic (I used Vital Farms eggs)
1 heaping tablespoon of Mustard
3 tablespoons Siggi Plain Yogurt
1/2 teaspoon Paprika
1/2 teaspoon dried dill - fresh dill works well also
2 teaspoons sea salt
1 teaspoon black pepper
4 slices of Sourdough Bread
Hard boil the eggs.
Place the eggs in a sauce pan just covered with water, add 1 cap full of distilled vinegar (this will help the shell peel off evenly).
Bring this is a light boil. Cover the sauce pan and turn the heat off. Set the timer for 10 minutes.
Run the eggs under cold water to stop the cooking process and peel the shell off easily.
Place the eggs in a bowl, and cut them into pieces.
Add all the ingredients and mix well.
Toast the slices of bread.
Layer romaine lettuce on one side, spoon half of the egg salad on top of each sandwich.
Top with the other slice and cut in half.
Serve and enjoy!