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Simply Egg Salad

4

140 min

Simply Egg Salad

Simply Egg Salad Photo 1

Time

140 min

Serving

3 persons

Calories

123

Rating

4.00★ (63)

Cuisine

Author: Victoria Buriak
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

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  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.
    Simply Egg Salad Photo 2
  2. Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.
    Simply Egg Salad Photo 3
  3. Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.
    Simply Egg Salad Photo 4
  4. Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.
    Simply Egg Salad Photo 5

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