Egg salad sandwich

By Drum Digital
27 June 2016

Easy-to-make sandwich for the whole family to enjoy. We used less mayonnaise and added yoghurt.

Serves: 2-4

Preparation: 5 min

Cooking: 11 min

6 eggs

200 ml (¾ c) plain Greek yoghurt

45 ml (3 T) mayonnaise

small handful chives, chopped

salt and pepper

handful rocket, for serving

2 tomatoes, thinly sliced

1 avocado, thinly sliced

2 ciabatta rolls, cut open

  1. Place eggs in a large saucepan and cover with cold water. Bring to a boil and cook for 1 minute. Cover the eggs with a tight-fitting lid and remove from the heat. Set aside for 10 minutes. Drain well and let cool before peeling and dicing.
  2. In a large bowl, roughly mash the eggs with the yoghurt, mayonnaise, chives, salt and pepper.
  3. Layer the rocket, tomato slices, egg mixture and avocado inside the rolls.

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