Egg Salad Sandwich


  • 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.
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