Egg Salad Sandwich - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Egg Salad Sandwich



    Determined Triathlete Never Lost Hope
    Chris Prosperi, Metro Bis


    • 6 hardboiled eggs, peeled
    • ½ cup Greek yogurt
    • 1 tablespoon whole grain mustard
    • 1 tablespoon capers
    • ¼ cup chopped scallions
    • ¼ teaspoon curry powder
    • Salt and pepper to taste
    • 8 slices of toasted rye bread
    • Lettuce is optional


    • In a large mixing bowl, place the eggs and mash them with a fork.
    • Add the yogurt, mustard, capers, scallions and curry powder and mix well. Season with salt and pepper to taste.
    • Divide on four pieces of toasted rye and top with lettuce if wanted.
    • Top with the rest of the rye, then cut each sandwich in half and serve with a kosher dill pickle.