Egg salad sandwich with arugula, tomato and avocado

Indulge in a deliciously creamy and healthy Greek Yogurt Egg Salad Sandwich with Arugula, Tomato, and Avocado. This recipe combines the richness of eggs and avocado with the tanginess of Greek yogurt, perfectly balanced by fresh vegetables and aromatic spices. It's not only a feast for your taste buds but also a nutritious meal that can be savored for breakfast, lunch, or dinner.

Ingredients:

Instructions:

Tips:

- For perfectly cooked eggs, bring them to a boil in a pot of water, then reduce to a simmer for about 9 minutes before immediately placing them in an ice bath to cool.

- To make the Greek yogurt egg salad even more flavorful, let it sit in the refrigerator for at least 30 minutes before assembling the sandwiches.

- Toast the baguette slices for added texture and a hint of a warm, crunchy contrast to the creamy egg salad.

- If you're preparing this sandwich in advance, store the egg salad and vegetable components separately and assemble just before serving to keep everything fresh.

- For an extra burst of flavor, consider adding a squeeze of lemon juice and some chopped chives or green onions to the egg salad.

Enjoy your Greek Yogurt Egg Salad Sandwich, a delightful and nutritious meal that's perfect for any time of the day. The combination of creamy egg salad, fresh vegetables, and the slight crunch of the baguette makes it a hit. Don't forget to experiment with various toppings and breads to make this sandwich your own. Bon appétit!