Put a deep pan on the stove, fill it with water, and bring it to a boil. Once boiling, reduce the temperature to medium-low.

Place 4 large-size room-temperature eggs into the water.

Boil the eggs for about 8-10 minutes.

Remove the eggs from the hot water with a slotted spoon and drain excess water.

Place the eggs into an ice bath for 10 minutes to stop cooking immediately.

Take one egg, lightly crack it on a chopping board, and peel off the eggshells.

Cut the egg in half and then slice each half into another half using a knife.

Place the small chopped pieces into a mixing bowl.

Add 4 tbsp of Greek yogurt to the eggs.

Add 2 tbsp of mayonnaise and 1 tsp of Dijon mustard to the yogurt.

Sprinkle ¼ tsp of salt and ¼ tsp of black pepper into the egg salad mixture.

Mix all the ingredients with a spatula until well combined.

Take four slices of white bread. Place one slice of sandwich bread and put it on the table.

Layer the bread slice with thinly sliced cucumber and some lettuce.

Add a generous amount of egg filling on top of the salads.

Place another slice of bread on top and press it down to secure the filling inside.

Repeat the process with the remaining 2 slices and make another sandwich.