The Best Recipes Simply Egg Salad

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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!"

Ingredients :

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

Instructions :

Prep : 5M	Cook : 3M	Ready in : 2H20M

• 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.

Notes :

• Salmon Dill: Omit green onion. Add 1/4 cup smoked salmon (finely chopped), 1 tablespoon fresh dill (chopped) and 2 teaspoons capers (chopped).
• Pickle Bacon: Omit celery. Add 1 small dill pickle (diced), 2 strips of bacon (cooked and chopped) and 1 teaspoon horseradish (or more if desired).
• Chili Avocado: Omit celery and green onion. Add half of an avocado (diced), 1 tablespoon red onion (minced) and 1/2 teaspoon chili powder.
• Rethink your traditional egg salad sandwich and use the above recipes as dips with crackers or sliced pita bread!

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