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–+ servings
a tzatziki egg salad sandwich

Tzatziki and Feta Egg Salad Sandwiches and Lettuce Wraps

5 from 1 vote
Is it Greek food? Maybe not, but boy is it delicious!
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Cook Time 15 minutes
Servings: 3
Course: lunch, Salad, sandwich
Cuisine: American, Greek
Calories: 79
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 1 1/2 large Hass avocados peeled with seed removed
  • ¼ cup Greek Yogurt
  • 1 clove garlic minced
  • 1 1/2 tbsp olive oil
  • 2 tbsp lemon juice
  • ¼ cup Persian cucumbers half moons sliced thin (Can also sub with an english cucumber, see notes)
  • ¼ cup dill finely chopped
  • ¼ Feta cheese crumbled
  • salt and pepper to taste

Equipment

Method
 

  1. Bring 1 inch of water to a boil in a 3qt saucepan over high heat. Add your eggs in and cover, letting cook for 10 minutes. Prep a large bowl full of water and ice, leaving some space to add in the eggs to cool after they cook.
  2. While your eggs are cooking, place your sliced cucumbers in a fine mesh strainer set over a bowl and season them with salt. Toss everything around and let sit for later.
  3. Once eggs are done cooking, add them to your bowl with ice water and let them cool for a minute. Remove them one by one, peeling them as you go.
  4. In a large mixing bowl, roughly mix together your eggs, Greek yogurt, Feta cheese, marinated cucumbers, dill, garlic, olive oil and lemon juice. Season to taste with salt and pepper. Note: You can use a large serving fork to mash everything up. Add more avocado along with an extra drizzle of olive oil if needed. You can make this egg salad very chunky or more on the smoother side depending on how well you smash and mix everything together.
  5. To assemble sandwiches: Layer a generous stack of cucumber slices on one slice of bread and season with salt. Top with a generous portion of egg salad along with an extra squeeze of lemon juice an a sprinkle of salt. Close the sandwich with another slice of bread, cut in half diagonally and enjoy! Note: When cutting, use a sharp bread knife and cut gently and in a sawing motion to help keep the sandwich intact. Alternatively, you can wrap the sandwich in parchment paper or cling wrap and then cut it.

Nutrition

Calories: 79kcalCarbohydrates: 2gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 10mgPotassium: 80mgFiber: 0.2gSugar: 1gVitamin A: 313IUVitamin C: 8mgCalcium: 31mgIron: 0.4mg

Notes

  • Choose your own adventure: You can make a sandwich with this egg salad or lettuce wraps using layers of butter lettuce leaves. You can also use romaine spears for a bit more of a bitter crunch.
  • I avoid toasting bread with egg salad and always choose a fluffy and soft bread. The reason for this is that it helps to hold everything together so the egg salad isn’t pushed out of the sandwich.
  • You can sub out the Persian cucumbers for an English cucumber. If you do so, I’d remove the seeds with a small spoon to help reduce water and concentrate flavor.
  • I’m using a 10 minute steamed egg using a steaming insert and a sauce pan with about an inch of water. This boil is basically firmly set but also not chalks at all. This is important because this will enable to egg salad to last for days in the fridge without going bad. Alternatively, you can make this with an 8 minute egg, which will be delicious, but won’t keep as well.
  • This recipe will keep for 4 or 5 days in the fridge.

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