Recipe by Egg Farmers of Ontario
"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
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plain nonfat yogurt
ground black pepper
green onion, chopped
I liked the creaminess that the yogurt brought to this egg salad and the little tang that came from the dijon. Nice lunch today.
I used eight eggs, but used the amount of mayo & yogurt as I like my egg salad stiff. I doubled everything else and added 1 teaspoon of sweet relish.
Loved using Dijon mustard!!
perfect as is
needed to add a bit more Mayo
Simple and delicious, loved that this used yogurt!
Delicious! I didn't have yogurt so I added another teaspoon of mayo. I also added tomato and red pepper (ground cayenne.)
I used Miracle Whip and Greek yogurt. The taste was great, and consistency perfect.
I tried this recipe because I was looking for a lighter option for egg salad and was curious about the addition of the yogurt. I found it did taste lighter and had good flavor, but I admit I still prefer using all mayonnaise. Also, perhaps because my eggs may not have been as large as the recipe submitter’s, the mixture was looser than I would have liked, so I would adjust the wet ingredients the next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Simply Egg Salad
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 66
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