A straightforward egg salad sandwich hits the spot on many an occasion. You can serve it on any of your favourite sliced bread or bun, toasted or plain. It’s always a sandwich to come home for and enjoy.
Simply Egg Salad
- Place eggs in saucepan and fill with water to cover. Bring to a boil over medium high heat. Cover and remove from heat and let stand for 12 to 15 minutes. Drain and run under cold water to chill. Refrigerate for at least 2 hours or up to 3 days.
- Crack egg shells all over and remove. Place hard cooked eggs in bowl and using a fork or potato masher, mash eggs until finely chopped.
- Stir in yogurt, mayonnaise, mustard, salt and pepper until smooth. Add celery and onion, if using and stir to combine.
- Spread over your favourite bread or stuff into pita halves or scoop some onto your favourite salad greens.