Simply Egg Salad
A straightforward egg salad sandwich hits the spot on many an occasion.
Print
Pin
Email
Share
Servings: 3 sandwiches
Ingredients
- 4 egg
- 2 Tbsp plain nonfat yogurt
- 2 Tbsp light mayonnaise
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup diced celery
- 1 green onion, chopped (optional)
Instructions
- 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.
Video
Notes
Salmon Dill Variation: Omit green onion. Add 1/4 cup (60 mL) finely chopped smoked salmon, 1 tbsp (15 mL) chopped fresh dill and 2 tsp (10 mL) capers, chopped.
Pickle Bacon: Omit celery. Add 1 small dill pickle, diced, 2 strips of bacon, cooked and chopped and 1 tsp (5 mL) horseradish (or more if desired).
Nutrition Facts
Simply Egg Salad
Serving Size
1 sandwich
Amount per Serving
Calories
118
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
220
mg
73
%
Sodium
395
mg
17
%
Potassium
157
mg
4
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
8
g
16
%
Vitamin A
406
IU
8
%
Vitamin C
1
mg
1
%
Calcium
69
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.