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!!
Maybe the reason I enjoyed this so much was because it was “simply” egg salad. No frills. I do love variations of basic egg salad with different and even unusual add-ins. But it was nice this time, to stick to a more pedestrian version. I did make the basic recipe, including the green onion, but substituted sour cream for the plain yogurt, which I have never used. It was delicious! I do have to say, however, that the best part for me was to use the ingenious suggestion of the potato masher! I’ve never done that before and now that I have I won’t forget it! Makes quick work of chopping the eggs! Finally, all of the listed variations sound interesting and delicious as well. I look forward to trying them all.
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.
* 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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