Egg Salad Sandwich


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


  • Place the eggs in a large mixing bowl and mash with a fork. Then 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 desired.
  • Top with the rest of the rye and cut each sandwich in half, then serve with a kosher dill pickle. 
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