Tzatziki Egg Salad Sandwiches & Lettuce Wraps

Is it Greek food? Maybe not, but gosh dangit it is delicious!

This one was among the tastiest egg salads that I’ve ever made! Bright and tangy from the Greek yogurt, herby dill deliciousness, creamy and salty feta cheese and salt marinated cucumbers!

I joked that my step mother, who was born and raised in Athens, Greece may not call this greek food but I’m pretty sure she would enjoy it all the same.

Full recipe and breakdown is below for the salad along with a recipe mods, a bunch of notes, a sandwich and a lettuce wrap version!

Cheers,

Joey

Video on my Youtube

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Full Recipe Below

Cook Time: 15 minutes

Serves: Makes 3 sandwiches

Mods/Notes:

• You can make a sandwich with this egg salad or lettuce wraps using layers of butter lettuce leaves. You can also use romaine spears for a bit more of a bitter crunch.

• You can sub out the Persian cucumbers for an English cucumber. If you do so, I’d remove the seeds with a small spoon to help reduce water and concentrate flavor.

Salad Ingredients:

• 6 large eggs

• 1-2 large Hass avocados, peeled with seed removed

• ¼ cup Greek Yogurt

• 1 clove garlic, minced

• 1-2 tbsp olive oil

• 1-2 tbsp lemon juice

• ¼ cup Persian cucumbers, half moons sliced thin (Can also sub with an english cucumber, see note above)

• ¼ cup dill, finely chopped

• ¼ Feta cheese, crumbled

• salt and pepper to taste

To Assemble (for sandwiches):

• 6 slices of fluffy white bread

• 18 thinly sliced Persian cucumbers leaves (6 slices per sandwich, sliced vertically/pole to pole)

• a squeeze of lemon juice, per sandwich

• a sprinkle of salt

To Assemble (for lettuce wraps):

• 24 butter lettuce leaves (6 leaves per wrap stack)

• a sprinkle of coarse salt, per wrap

• a squeeze of lemon juice, per wrap