Simply Egg Salad

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!

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 123 Calories

Ingredients

• ¼ teaspoon salt
• 4 large eggs eggs
• ¼ teaspoon ground black pepper
• 1 green onion, chopped
• 1 teaspoon Dijon mustard
• ¼ cup diced celery
• 2 tablespoons plain nonfat yogurt
• 2 tablespoons light mayonnaise

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 4

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