Egg salad was one of those nostalgic lunches I loved as a kid—but as I got older, it felt heavy and... kind of outdated. Until I gave it a little makeover.

Now? This egg salad sandwich on whole grain bread is one of my favorite feel-good meals. It’s creamy, comforting, and satisfying—but lightened up with Greek yogurt instead of loads of mayo, and tucked between slices of hearty whole grain bread.

Whether you need a quick lunch, an easy dinner, or something you can pack on the go, this recipe is simple, nourishing, and full of those familiar, cozy flavors that just work.

Ingredients

• 4 large hard-boiled eggs, peeled and chopped

• 2 tbsp plain Greek yogurt (or use half yogurt, half mayo if preferred)

• 1 tsp Dijon mustard

• 1 tbsp chopped green onion or chives

• Salt and black pepper, to taste

• 4 slices whole grain bread

• Optional: baby spinach, tomato slices, or avocado for layering

Instructions

1. In a medium bowl, combine chopped eggs, Greek yogurt, Dijon, green onion, salt, and pepper. Mix until creamy but still chunky.

2. Toast your whole grain bread if you like extra crunch.

3. Assemble your sandwich: scoop the egg salad onto one slice of bread, layer with spinach or tomato if using, then top with the second slice.

4. Slice and serve immediately, or wrap it up for an on-the-go meal.

Why I Love This Sandwich

It’s comforting and familiar, but also balanced and energizing. I often make the egg salad ahead for a few quick lunches during the week—and I swear it tastes better the next day.

This was one of those small recipe swaps that helped me feel more in control of my eating without feeling restricted. It’s easy, real, and just works when life’s a little busy (which, let’s be honest, is always).

Nutrition Information (Per Sandwich – Makes 2)

• Calories: 310

• Protein: 17g

• Carbohydrates: 26g

• Fiber: 4g

• Fat: 15g