Simply Egg Salad
A classic egg salad sandwich hits the spot on many occasions. You can serve it on your favorite sliced bread or buns, toasted or plain. It's always a sandwich to enjoy. Great for picnics, too!
Ingredients
-
4 eggs
-
2 tablespoons plain nonfat yogurt
-
2 tablespoons light mayonnaise
-
1 teaspoon Dijon mustard
-
¼ teaspoon salt
-
¼ teaspoon ground black pepper
-
¼ cup diced celery
-
1 green onion, chopped
Description
-
Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.
-
Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
-
Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
-
Spread over your favorite bread, stuff into pita halves or scoop some onto your favorite salad greens.
Related Recipes
Kale and Roasted Delicata Squash Salad with Pomegranate Vinaigrette
This kale and roasted delicata squash with pomegranate vinaigrette is an interesting, tasty combinat...
Apple Pecan Salad
This apple pecan salad with a simple homemade vinaigrette has crunch, sweetness, and a salty kick....
Peach Quinoa Salad
This peach quinoa salad is a lively version of spinach salad, using fresh summer peaches, quinoa, pe...