I am super excited for this tzatziki and avocado egg salad. A healthier take on a classic sandwich filling, this recipe uses Greek Yogurt and tzatziki for a fresh, Mediterranean inspired flavor.[jumptorecipe]
This recipe happened by accident today when I was going to use some of the hard-boiled eggs I cooked earlier this week to make egg salad and discovered that I didn’t have any mayo. I sub greek yogurt for mayo in my tuna sandies all the time, so I figured, why not.
And then I saw it. A little container of tzatziki sauce leftover from our dinner a few nights ago, and the light bulb went on. I love tzatziki sauce, which is basically just greek yogurt, dill and cucumber. It has such a wonderfully crisp flavor. Add fresh avocado for extra creaminess and we are good to go.
If you don’t have tzatziki sauce you can use an extra 2 tablespoons of greek yogurt and 1 tsp of fresh chopped or dried dill. You won’t get the cucumber flavor, but you will still have that lovely dill taste.
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- 6 hard cooked eggs, peeled and cut into chunks
- 1 green onion, chopped
- ½ avocado, cut into chunks
- 1 teaspoon yellow mustard
- ¼ cup greek yogurt
- 2 tablespoons tzatziki sauce
- ¼ teaspoon seasoned salt
- Dump all of the ingredients into a bowl and mash together.
- Serve in a pita or as a sandwich with lettuce, avocado slices and cucumber slices.
![Tzatziki and Avocado Egg Salad Sandwich | Awesome with Sprinkles](http://www.awesomewithsprinkles.com/wp-content/uploads/2015/04/tzatziki-avocado-egg-salad-sandie-1024x680.jpg)
Hemi was getting into it too, though he wasn’t sure what all the fuss was about because he doesn’t really like eggs (unless they come with a side of bacon).
Enjoy!
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