So, I’m house sitting in London right now. And apparently, Londoners like to make their own mayonnaise. I assume this because when I arrived, there was a mayonnaise recipe hanging up in the kitchen, and a hand written note telling me to help myself to their food, and that the homemade mayo will be good for another few days.
They also have 4 cartons of fresh farm eggs. And since I was running low on groceries, this was the first recipe that came to mind.
If you’ve read my potato or pasta salad recipes, you’ll know that Greek Yogurt is my favorite healthy mayo substitute. So I whipped up this Greek yogurt egg salad sandwich and added a dollop of the homemade mayo for flavor.
I tend to only use a few egg yolks for a healthier version, but you’re welcome to use all of them if you prefer. I also like to use sprouted grain bread in my sandwiches, but the local supermarket in London had limited options, so I grabbed these little mini flatbreads and they were pretty tasty!
|Greek Yogurt Egg Salad with Avocado|| |
- 2 eggs
- 2 tbsp plain nonfat Greek Yogurt
- 1 tbsp dijon mustard
- 1 tbsp pickle juice
- 2 slices sprouted grain bread
- 2 tomato slices
- 2 avocado slices
- Lettuce of choice
- Sea salt and pepper, to taste
- Place eggs in a large saucepan with water.
- Boil for 15-20 minutes, then rinse with cold water and peel.
- In a large bowl, stir Greek yogurt, mustard and pickle juice together until combined.
- Dice eggs and add to bowl.
- Season with salt and pepper and stir again until eggs are coated.
- Serve on two slices of bread with sliced tomato, avocado and lettuce.