Part of this food blogging experience is to take risks. Now, maybe that term is a little strong. But to improve my skills and create new, tasty recipes, you have to try things, go outside of my comfort zone. Egg salad is hardly a crazy, bold dish. Make it with fat-free Greek yogurt and Sriracha and you are dressing up your egg salad.
I also want to be honest. I thought this egg salad was OK. My wife really liked it. Using the yogurt instead of mayonnaise leaves a little fat out. The sour cream was not enough to balance the lack of mayonnaise. I think to make this a winning recipe, I have to come up with a replacement for the fat lost without the mayonnaise. OK audience, what would you add?
- 10 hard boiled eggs, diced
- 1/2 cup fat-free Greek yogurt
- 2 – 3 tsp Sriracha sauce
- 2 tbsp sour cream
- 2 tbsp lemon juice
- 1 tsp salt
- 2 tsp celery salt
- 2 tsp black pepper
- 1 tsp garlic powder
- 2 pieces romaine lettuce
- 2 pieces sourdough bread
Combine all the wet and spice ingredients in a bowl and mix well. Add the diced eggs and mix until all the eggs are coated. Assemble the sandwich by putting the lettuce on the bread first (Keeps the bread more firm than starting with the egg salad).
Top with as much egg salad as you like. Enjoy!