4 buns (or whole wheat bread or even lettuce to make lettuce wraps)
toppings of your choice (lettuce, tomatoes, avocados, spinach, pickles)
Instructions
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8- 10 minutes. Drain well and let cool before peeling and dicing.
In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, garlic powder, and salt and pepper, to taste. Serve sandwiches on buns topped with your favorite toppings. Makes 4 sandwiches.
Recipe by Tone and Tighten at https://tone-and-tighten.com/greek-yogurt-egg-salad-sandwiches.html