Buffalo Egg Salad Sandwich

​(For four sandwiches)
8 eggs
8 slices of sourdough bread
1 carton 2% Greek yogurt (5.3 oz)
1-2 tablespoons of mayo (Duke’s)
3 tablespoons of chopped chives
1-2 teaspoons lemon juice (not too much)
Hot sauce (I like Cholula) to taste
½ cup celery, chopped
Blue cheese (a crumbly kind), about 3 tablespoons, add more to taste
Lettuce like Gem, cleaned and dried. Keep them in leaf form versus chopped.
Tomato, sliced
 
Add water to a pot and a dash of salt. The water should be just high enough to cover eggs. Bring the water to boil. Once boiling, turn the heat down; keep the water at a rolling boil. Add the eggs carefully. Boil for 10 minutes. Meantime, get a bowl of ice water ready. When the time is up, pour out the hot water and place eggs in the ice water. Leave them in for 10 minutes. This makes peeling them way easier.
 
Chop the eggs and place them in a mixing bowl. Add the celery.
 
In a small bowl add the yogurt, mayo, chives, hot sauce, lemon and blue cheese. Stir well and try to combine the blue cheese into the mixture so there are no “chunks” of blue cheese. Add this to the eggs and celery. Stir gently but thoroughly.
 
Place egg salad on a slice of bread. Add lettuce and tomato. Top with another slice of bread.
 
Best ever!