Chile Egg Salad Sandwiches With Yogurt

By Zaynab Issa

Updated Aug. 27, 2025

Chile Egg Salad Sandwiches With Yogurt
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5(69)
Comments
Read comments

This egg salad sandwich reimagines Turkish çilbir, a breakfast dish made with poached eggs, garlicky yogurt, and smoky, chile-infused melted butter — a dish that’s rich and very flavorful despite the modest ingredient list. Here, those bold flavors appear in the tangy, yogurt-based dressing that coats jammy boiled eggs. The combination of creamy yogurt and slightly runny yolks creates a rich egg salad that doesn’t need mayo. If you don’t have a microwave, blanch the garlic cloves in boiling water with the eggs for 30 seconds before finely grating them and combining with the chile flakes and oil.

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Ingredients

Yield:4 servings 
  • 8large eggs  
  • Ice
  • 2garlic cloves, finely grated 
  • 1teaspoon Aleppo chile flakes (see Tip)
  • 1tablespoon olive oil 
  • ⅓cup full-fat Greek yogurt 
  • 2tablespoons finely chopped dill 
  • Kosher salt (such as Diamond Crystal) 
  • 8slices white bread, such as Japanese milk bread or Pullman bread
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

356 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 21 grams protein; 441 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a medium saucepan of water to a rapid boil over high heat. Add eggs and set the timer for exactly 8 minutes for a jammy yolk with whites that are firm and set. Set up an ice bath nearby, and once the eggs have finished cooking, transfer them to the ice bath to cool completely.

  2. Step 2

    Meanwhile, in a medium microwave-safe bowl, combine garlic, chile flakes and olive oil and stir with a rubber spatula. Microwave until the garlic sizzles and the chile flakes are fragrant, about 30 seconds. Add yogurt, dill and 1 teaspoon salt and stir to combine.

  3. Step 3

    Once eggs are completely cooled and lightly chilled, peel them. Roughly chop the eggs (don’t be too precious here; there can and should be some larger pieces and some smaller ones).

  4. Step 4

    Transfer the eggs to the yogurt mixture and gently fold to combine. Taste and adjust seasoning. (Egg salad can be made up to 5 days in advance. Keep refrigerated in an airtight container.)

  5. Step 5

    Divide the egg salad between four slices of bread, and top with remaining bread. Trim the crusts if desired and slice sandwiches in half.

Tip
  • If you can’t find Aleppo chile flakes, substitute ¼ teaspoon cayenne and ¾ teaspoon paprika.

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Ratings

5 out of 5
69 user ratings
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Comments

NB

TIP If you can’t find Aleppo chile flakes, substitute ¼ teaspoon cayenne and ¾ teaspoon paprika.

bethany H.

Intried this recipe as is and it’s delicious. I also made it with chili crisp and I love that as well.

Jan Priddy

Try it with drained and chopped Kimchee instead of the chile flakes!

NP

I wanted to share a warning about microwaving the oil/garlic/chili flakes mix. I mistakenly added the dill (dried) to this mix, covered it with a sheet of waxed paper,. Once I started the microwave it suddenly all caught on fire. So, follow the instructions and DON'T add the dill until AFTER heating the oil mixture!

Katie

Good golly, this is spectacularly delicious. Thank you, Zaynab! I only had Korean chili flakes and they worked splendidly.

FF

Best thing about this is the consistency of the yolks & the substitution of yogurt for mayo. The sandwich desperately needs something crunchy -- lettuce leaves would be easiest or maybe toast the bread -- & would benefit greatly from a slice of Swiss cheese. I made it with dill/rye bread instead of adding dill fronds & that was very good, especially with the Aleppo peppersf. Way too much trouble with the ice bath & shelling a bunch of partly cooked eggs.

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