This Mediterranean Egg Salad Sandwich is a vibrant twist on the classic, featuring creamy feta and rich olive tapenade. Perfect for a quick lunch or a light dinner, it brings the fresh flavors of the Mediterranean right to your table.
Eggs are the star of the show, providing protein and a creamy texture once hard-boiled and mixed. Mayonnaise and Greek yogurt team up for a creamy base, with the yogurt adding a slight tanginess. Feta cheese, with its salty, tangy character, elevates the egg salad to new heights. Red onion adds a nice crunch and sharpness. Parsley brings a fresh, herby note. A splash of lemon juice brightens everything up. Multigrain bread is sturdy enough to hold all the goodness inside. Olive tapenade provides a punch of savory depth. Finally, arugula contributes a peppery bite and a bit of greenery.
This sandwich pairs beautifully with a simple side salad of tomatoes, cucumbers, and olives dressed in olive oil and lemon juice. For a warm contrast, consider serving it with a cup of tomato or lentil soup.
Let's start by hard-boiling the eggs. Place your six eggs in a pot and fill it with enough water to cover them completely. Bring the water to a rolling boil, then cover the pot and take it off the heat. Let the eggs sit in the hot water for about 12 minutes. This method ensures the yolks are cooked through without getting that unappetizing greenish tint.
While the eggs are cooking, you can prep the rest of your ingredients. Once the eggs are done, cool them under cold running water — this makes peeling a breeze. Chop the eggs into small pieces; the size is up to you, but I like them a bit chunky.
In a large bowl, combine the chopped eggs with mayonnaise, Greek yogurt, crumbled feta, diced red onion, chopped parsley, lemon juice, salt, and pepper. Stir everything together until well mixed. Give it a taste and adjust the seasoning if needed.
Now for the fun part: assembling the sandwiches. Spread a generous layer of olive tapenade on one side of each slice of multigrain bread. This layer of tapenade is where a lot of the flavor punch comes from, so don't skimp! Evenly divide the egg salad among half of the bread slices, then add a handful of arugula on top of each. Finish by placing the remaining bread slices on top, tapenade side down, to form your sandwiches.
If you like, you can cut the sandwiches in half for easier handling. And there you have it — a delicious Mediterranean Egg Salad Sandwich ready to enjoy!
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