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!

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.

Per Serving: 123 calories; protein 9.1g; carbohydrates 5.1g; fat 7.3g; cholesterol 246.9mg; sodium 543.6mg.