Trying totally new things in the kitchen can be fun and exciting, but it’s those old, tried-and-true standards that we keep coming back to. Tuna salad, grilled cheeseyou just can’t go wrong. Today, however, we’re mixing old and new and trying out a new take on our favorite classic: egg salad sandwich.
While we love the original, we wanted to come up with a way to make it a little lighter and with added nutrients, so we went with spinach and scallions (awesome added flavor) and included Greek yogurt as a way to make the standard mayo sauce a little better for us. With these additions, the flavor is obviously different from the traditional version, but we absolutely love it! There’s more depth and more zing to it, thanks to the scallions, and we think it’s a knock-out sandwich that will perk up your day and get you to look forward to your lunch!
Spinach Egg Salad
- 8 pieces whole wheat bread
- 6 eggs, hardboiled
- 2 cups fresh spinach, chopped
- 2 stems scallions or green onion, rinsed and chopped
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- kosher salt and freshly ground pepper, to taste
- Chop hard-boiled eggs into small pieces and place in a large bowl.
- Add chopped spinach and scallions.
- Mix in mayonnaise and greek yogurt until mixture is combined and everything is coated.
- Season generously with salt and pepper.
Note: if not serving immediately, cover and refrigerate.
- Spread 3-4 tablespoons of egg salad onto 1 piece whole wheat bread and top with another slice (optional).
- Repeat with remaining sandwiches and serve immediately.
Recipe adapted from We Are Not Martha