Simply Egg Salad recipe

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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

Nutrition Info

122.5 calories
carbohydrate: 5.1 g
cholesterol: 246.9 mg
fat: 7.3 g
fiber: 0.3 g
protein: 9.1 g
saturatedFat: 2.1 g
servingSize: -
sodium: 543.6 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.

  3. Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.

  4. Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.

Recipe Yield

1 1/2 cups

Recipe Note

A classic egg salad sandwich hits the spot on many occasions. You can serve it on your favourite sliced bread or buns, toasted or plain. It's always a sandwich to enjoy. Great for picnics, too!

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