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Food & Drink


Since I discovered Greek yogurt, I have become a little obsessed. It’s so versatile; I can use it in all kinds of ways, from this sandwich with chicken salad to my favorite sandwich with chicken pesto.

You can probably tell I like to use Greek yogurt on sandwiches, so I used it in this egg salad. This egg salad has been lightened up with just one tablespoon of mayo. A little dill adds a fresh note.


Eight large eggs

2/3 cup plain Greek yogurt

One tablespoon mayonnaise

Dry dill, one tablespoon

To taste, add Kosher Salt and freshly ground Black Pepper

Toasted baguette cut into 3-4 equal portions to be served

Serving size: 2 cups of arugula

Two Roma tomatoes thinly sliced for serving

For serving, one avocado, halved, seeded, peeled, thinly sliced


Cover the eggs with 1 inch of cold water in a large pan. Bring to a rolling boil and simmer for one minute. Cover the eggs with a lid that fits snugly and remove them from the heat. Set aside for 8-10 minutes. Let eggs cool and drain well before peeling or dicing.

In a large mixing bowl, combine the eggs, Greek yogurt, mayonnaise, and dill with salt, pepper, and dill to taste.

Serve egg salad on baguette with tomatoes, avocado, and arugula.

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Joseph M. Kay

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