Description
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!
Ingredients
- 4 large eggs 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
Instructions
- 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 favourite bread
- stuff into pita halves or scoop some onto your favourite salad greens.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 2 hrs 20 mins
Servings: 3