Mediterranean Egg Salad Sandwiches
Ingredients
- 8 large eggs
- ¼ cup fat-free plain Greek yogurt
- 2 Tbsp chopped green onion
- 1 Tbsp chopped fresh dill (or use 1 tsp dried)
- 1½ Tbsp reduced-fat mayonnaise
- 1 Tbsp red wine vinegar
- ⅓ cup pitted fruity green olives, chopped
- 8 (1-oz) slices whole-grain sandwich bread, toasted
- ¼ cup crumbled feta cheese
- 4 Bibb lettuce leaves
Instructions
- Place eggs in a single layer in a large stainless steel saucepan; add water to cover. Bring to a rolling boil. Remove from heat; let stand, covered, 15 minutes.
- Drain; run cold water over eggs. Peel and chop eggs.
- Combine yogurt, onion, dill, mayonnaise, and vinegar. Gently stir in olives and eggs.
- Divide among 4 bread slices. Sprinkle with cheese; top with lettuce and remaining bread slices.
