Foodie Friday | Healthy Egg Salad Sandwich

Last week I went out to lunch with some of the North Iowa Bloggers to the Lady Bud Cafe. Beth Ann had their egg salad sandwich, which I i still want to try. But it got me thinking, There are so many calories in an egg salad sandwich. So since I love eggs, and I love egg salad sandwiches, but I hate the calories in it… here is a healthier version that is to die for! 🙂


Healthy Egg Salad Sandwich

  • Difficulty: easy
  • Print

1/3 cup = 3 Weight Watcher PointsPlus (PPV)


  • 8 large eggs, boiled and peeled
  • 1/3 cup low-fat Greek yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon minced fresh dill (may substitute 1 teaspoon dried dill)
  • 1/4 teaspoon kosher salt


  1. Cut each egg in half and place in food processor bowl.
  2. Pulse 10-12 times until eggs are broken up into small pieces, being careful not to overdo it and puree the eggs. (Or, chop the eggs with a knife.)
  3. In a separate large bowl, use a fork to whisk together the yogurt, mayonnaise, dill, and salt
  4. Add the chopped eggs and mix lightly with the fork until well combined.

Serving suggestions:

  • Spoon 1/3 to 1/2 cup egg salad inside a split roll or croissant; or use sandwich bread. Add lettuce or other greens to the sandwich, if desired.

8 thoughts on “Foodie Friday | Healthy Egg Salad Sandwich

  1. Hey Girl! I made this yesterday—added a few onions and pickles because I love the crunchiness of it and absolutely loved it!!!! I predict I will eat it for lunch EVERY DAY THIS WEEK! 🙂 I made a lot. Thanks for a great healthier recipe !!! It is really good!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s