Western boiled egg sandwiches are so nutritious and yet I feel we compromise their value with the invariable addition of mayonnaise. Iraqi boiled egg sandwiches don’t use mayonnaise at all.To leave out the bad without giving up the creaminess mayonnaise lends to the mixture, I opted to use lebna, strained yogurt, or Greek yogurt. A sprinkling of fresh herbs and a touch of hotsauce like tobasco and we have a very convenient and healthy delicious mixture ready to spread on a piece of (artisan?) bread and garnish to personal taste. I garnished with avocado, but it is also delicious without any additions.
1/2 cup lebna or greek yogurt
1/4 cup chopped parsley
1 tsp mustard
1 tsp hotsauce Tobasco
3/4 tsp salt
1/4 tsp pepper
Submerge the eggs in cold water and bring to a boil. Boil for 12 minutes.
Peel the eggs, mash with a fork in a bowl and set aside to cool.
Mix in the rest of the ingredients with the mashed eggs and stir well to combine.
Serve in sandwiched or on a slice of bread as an open-faced sandwich with desired toppings.