Sriracha Egg Salad Sandwich

For an easy, kosher-friendly lunch, make a batch of egg salad with a spicy yogurt dressing. The dressing adds lots of flavor but contains a little less fat than traditional mayo-based versions.

Serves: 4Prep: 15 minutesCook: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 8 Grade A Large Eggs
  • 1 rib celery, finely chopped
  • 3 green onions, finely chopped
  • 1⁄4 cup Plain Non-fat Greek Yogurt
  • 1 tbsp. sriracha
  • 3⁄4 tsp. salt
  • 1⁄2 tsp. dry mustard
  • 8 slices multigrain bread
  • 4 leaves green lettuce
  • 1 ripe avocado, sliced


  • Bring a pot of water to a boil over high heat. Carefully add eggs, cover pan and reduce heat to low. Cook for 10 minutes, then place eggs in a bowl of ice water to cool. Peel eggs.
  • Chop eggs and place in a medium-sized mixing bowl. Add celery, green onion, yogurt, sriracha, salt and mustard. Stir to combine. Adjust seasoning to taste.
  • To make sandwiches, top each of 4 pieces of bread with 1 piece of lettuce. Divide egg salad mixture on top of lettuce, top with avocado slices and remaining bread.
  • Refrigerate leftovers.