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
- eggs: 4 piece
- plain nonfat yogurt: 2 Tbsp
- light mayonnaise: 2 Tbsp
- Dijon mustard: 1 tsp
- salt: 0.25 tsp
- ground black pepper: 0.25 tsp
- celery: 0.25 cup (diced)
- green onion: 1 piece (chopped)
Metric Conversion
Stages of cooking
-
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.
