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Egg Salad Sandwich Recipe (with Video)

Easy, Soy-free, Dairy

Discover our Egg Salad Sandwich Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 20min


- 6 Eggs
- 0.333 c plain Greek yogurt
- 2 tsp Dijon mustard
- 0.5 tsp Lemon zest
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 3 Celery stalks, minced
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1. Preheat the oven to 325°F and adjust the oven rack to the middle position.
2. Place the eggs in a muffin tin and bake for 22 to 27 minutes, depending on your desired doneness.
3. While the eggs are baking, prepare an ice bath.
4. Once the eggs are done baking, transfer them to the ice bath and allow them to sit for 5 minutes to fully cool.
Making the Egg Salad
1. Peel and roughly chop the eggs. Place in a large bowl.
2. Add Greek yogurt, Dijon mustard, lemon zest, salt, pepper and celery, and stir to combine.
Serving Suggestions
1. Serve the egg salad in a sandwich, lettuce cups, salad or even as a dip.

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