Simply Egg Salad You Have To Try

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Simply Egg Salad

"A traditional egg salad sandwich hits the spot on many events. You can serve it in your favorite sliced bread or buns, toasted or simple. It's usually a sandwich to enjoy. Great for picnics, too!"

Ingredients :

4 eggs
2 tablespoons plain nonfat yogurt
2 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon floor black pepper
1/4 cup diced celery
1 inexperienced onion, chopped (elective)

Instructions :

Prep : 5M	Cook : 3M	Ready in : 2H20M

Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium excessive warmness. Cover, put off from warmth and allow stand for 15 to twenty mins. Drain and run under cold water until chilled. Refrigerate for at the least 2 hours or up to 7 days.
Place peeled, tough cooked eggs in a bowl and the usage of a fork or potato masher, mash eggs until finely chopped.
Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper till clean. Add celery and inexperienced onion (if using) and stir to combine.
Spread over your preferred bread, stuff into pita halves or scoop some onto your preferred salad greens.

Notes :

Salmon Dill: Omit green onion. Add 1/four cup smoked salmon (finely chopped), 1 tablespoon clean dill (chopped) and 2 teaspoons capers (chopped).
Pickle Sir Francis Bacon: Omit celery. Add 1 small dill pickle (diced), 2 strips of bacon (cooked and chopped) and 1 teaspoon horseradish (or greater if desired).
Chili Avocado: Omit celery and inexperienced onion. Add 1/2 of an avocado (diced), 1 tablespoon crimson onion (minced) and 1/2 teaspoon chili powder.
Rethink your conventional egg salad sandwich and use the above recipes as dips with crackers or sliced pita bread!

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