Mediterranean Egg Salad Sandwich with Feta and Olive Tapenade
Discover a Mediterranean twist on the classic egg salad sandwich featuring creamy feta cheese and a robust olive tapenade, offering a delightful blend of textures and flavors best enjoyed as a gourmet lunch option.
Prep time: 15 minutesCook time: 12 minutesServes: 4
Ingredients
6 large eggs
1/2 cup mayonnaise
1/4 cup plain Greek yogurt
1/4 cup crumbled feta cheese
1/4 cup diced red onion
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
8 slices multigrain bread
1/2 cup olive tapenade
2 cups arugula
Instructions
1. Hard boil the eggs: Place eggs in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
2. Prepare the egg salad: Peel and chop the eggs. In a bowl, combine chopped eggs, mayonnaise, Greek yogurt, feta cheese, red onion, parsley, lemon juice, salt, and pepper. Mix well.
3. Assemble the sandwiches: Spread olive tapenade on one side of each slice of bread. Layer egg salad evenly on half of the bread slices. Top with arugula.
4. Close the sandwiches: Place remaining bread slices on top, tapenade side down, to complete the sandwiches. Cut in half if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
This sandwich is best served cold and does not require reheating.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
