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Miss Kitty’s Egg Salad Sensation

Eva Farley

Eva’s family loves egg salad, but they know it needed “a healthy makeover. Enter Greek yogurt,” says Eva. They use yogurt instead of mayo and sour cream. Their egg-cellent sandwich is on whole-wheat bread, and they pair it with fruit kabobs, layering grapes, strawberries, and bananas. – Eva Farley, age 8, South Dakota

 Makes 4 servings


8 large eggs

1 cup Greek yogurt

1 teaspoon brown mustard

1/2  teaspoon dried dill

1/4 teaspoon sea salt

1/4  teaspoon freshly ground black pepper

4 whole-wheat buns


  1. Fill a saucepot with water and add the eggs. Cook over high heat until the water boils. Remove the pot from the heat and let the eggs sit in the water for 10 minutes. Drain the eggs and place them in a bowl of cool water. In the cool water, peel the shells off the eggs.
  2. In a large bowl, combine the eggs, yogurt, mustard, dill, salt, and pepper. Gently mash and stir until well combined. Place 1/2 cup egg salad on the bottom of each whole-wheat bun, top with the other half of the bun, and serve.

Featured in the Healthy Lunchtime Challenge. Check out more winning recipes here.