A traditional but non-traditional take on the tearoom egg salad sandwich. I took the traditional egg salad recipe and juiced it up a bit; literally, with some lemon juice and a few other ingredients. I did use some mayo for the recipe but added another creamy filling to escalate the flavor. Between cream cheese, cottage cheese and greek yogurt I truly enjoyed the yogurt flavored egg salad mixture the best. It was the most flavorful and smooth out of all my taste tests.
12 eggs (hard boiled and diced)
1/2 stick of butter (room temp)
1/2 cup celery (finely chopped)
1/3 cup mayo
3/4 cup greek yogurt (I used vanilla but you can use plain)
1 tsp lemon juice
1 tsp sugar
1 tsp mustard
1/4 tsp dill
1/4 tsp paprika
salt and pepper to liking
1.Preheat oven to 350 degrees. (Thank you www.thekitchn.com for the cool and easy trick!)
2.Place eggs into the muffin pan and bake in the oven for 30 minutes.
3. Remove from oven and promptly place cooked eggs in an ice bath. Let cool for 10-15 minutes before peeling.
5.Clean and chop celery, place to the side until step 7.
6.Mix together butter, mayo and greek yogurt until well blended.
7.Add in mustard, celery and lemon juice. Once stirred well add in sugar, dill, and paprika and stir again.
8.Slice and dice the boiled eggs, then stir them into the flavorful mixture.
6.Use croissants or thinly sliced white bread. If you use the sliced white bread, make sure to cut crusts off.
7.Spread the completed egg salad mixture onto the bread/croissant and sprinkle salt and pepper to taste/liking.
For those of you who do not like the sweeter tasting egg salad and you are more like my husband; replace the greek yogurt with 3/4 cups cottage cheese (that’s my next favorite).
Try these flavors for yourself and let me know what you think.