"Character is the one thing we make in this world and take with us into the next."
- - Ezra Taft Benson
April 15, 2014
My Favorite Lightened Up Egg Salad Sandwich
by Melanie Gunnell

Are you an egg salad lover? Or not?

I’ve found in my vast experience of culinary research (i.e. making dinner for my family for the past 11 years) that people either really, really, super love egg salad. Or they don’t.

Brian happens to be an egg salad lover. And I happen to be the anomaly to the very scientific fact I just gave you (so basically just disregard everything I say): I love egg salad sandwiches in April, maybe March, and sometimes May. But don’t care for them any other time.

The egg-overload magic in spring/Easter works on me and I crave egg salad for a very short time. Not that I would turn up my nose at them in, say, October; I just don’t long for them in the same way.

It should come as no surprise that I am very particular about my egg salad sandwich. As a kid, I abhorred the stuff, mostly because of the gloppy mayonnaise that seemed to overpower and cling to the eggs in a sludgy manner. When I finally figured out the ratio of creaminess to eggs, I was sold on the idea of egg salad being something that people actually look forward to eating.

Perfectly hard-boiled eggs are key. After that, a little yogurt and mayo combo, touch of dill + a few other subtle flavors and you are good to go. This egg salad is lightened up and totally fabulous.

If you want to walk on the wild side, you have to try this: top a slice of hearty bread with the delicious egg salad and pop it under the broiler for just a few minutes. It sounds kind of freaky, but it is completely amazing. Trust me on this one (thanks to my sister, Em, for introducing me to this crazy concept).

Classic Egg Salad Sandwich
Yield: Makes about 5 sandwiches


  • 10 hard-boiled eggs, peeled

  • 1/4 cup light or regular mayonnaise

  • 1/4 cup nonfat plain Greek yogurt

  • 2 teaspoons finely chopped fresh dill, plus more to taste, if needed

  • Squeeze of fresh lemon juice (1/2 teaspoon or so)

  • Salt and pepper to taste

  • 10 slices hearty whole-grain bread


  1. Cut the eggs into quarters and place in a medium bowl. Add the mayo, yogurt, dill, and lemon.

  2. Using a fork, combine and lightly mash the mixture until the ingredients are mixed and the eggs are the desired size. I prefer my egg salad with pretty good texture — so I try to keep the stirring/mashing to a minimum.

  3. Add salt and pepper to taste and lightly combine.

  4. Refrigerate, covered, until ready to serve on sandwiches.

Recipe Source: Mel’s Kitchen Cafe

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About Melanie Gunnell

Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham Young University with a degree in public health, but for the past ten years, stay-at-home motherhood has been her job along with blogging-from-home for the past five.

She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for both the never-ending winters and the never-ending wrestling matches in her front room.


Calling(s): Primary pianist, CTR 6/7 Primary teacher, Activity Day leader

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