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!

by

Published 2020-04-21 03:55:09

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

• 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.

Recipe Details

Servings: 3.

Prep Time:
300300

Cook Time:
900900

Total Time:
84008400