Simply Egg Salad - Secretsfrommyapron

Ingredients

4eggs

2 tablespoons plain nonfat yogurt

2 tablespoons light mayonnaise

1 teaspoon Dijon mustard

¼ teaspoon salt

¼ teaspoon ground black pepper

¼ cup diced celery

1green onion, chopped(Optional)

Directions

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.

Variations:

Salmon Dill: Omit green onion. Add 1/4 cup smoked salmon (finely chopped), 1 tablespoonfresh 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.

Tip:

Rethink your traditional egg salad sandwich and use the above recipes as dips with crackers or sliced pita bread!

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