A classic egg salad sandwich hits the spot on many occasions You can serve it on your favorite sliced bread or buns toasted or plain Its always a sandwich to enjoy Great for picnics too
Prep Time
2 hrs
Dificult
Medium
Servings
2 hrs 20 mins
Ingredients
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 favorite bread
stuff into pita halves or scoop some onto your favorite salad greens.
Cook’s Note
Rethink your traditional egg salad sandwich and try these recipe variations as dips with crackers or sliced pita bread!Salmon Dill: Omit green onion. Add 1/4 cup smoked salmon (finely chopped)
1 tablespoon fresh 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)
