About This Recipe:
It doesn’t get more classic American comfort food than a solid egg sandwich. Egg salad is a great dish because you can switch it up in so many ways, and make it exactly how you like. My recipe calls for Greek yogurt instead of mayo to lighten it up, but of course, you can opt for mayo instead. You can also swap the scallions for chopped red onions or chives, and adjust the amount of mustard and lemon juice. This egg salad is delicious on a sandwich with thick cut bread and lettuce, on a bagel, or with cracker or pita chips on the side.
Enjoy!
Ingredients (4-6 servings)
-10 eggs
-5.3 oz plain Greek yogurt (or mayo)
-1 tbl dijon mustard
-1/2 small lemon, juiced
-1/4 cup chopped scallions
-Salt and pepper
–Optional: thick cut white bread and lettuce
Instructions (30 minutes)
1. In a large pot, bring water to a boil and gently place the eggs in a single layer. Cook for 9 minutes and then remove. Let fully cool (you can place the eggs in the refrigerator, or in an ice bath to expedite.)
2. Once cooled, peel the hard boiled eggs and cut them in half. Scoop out the egg yolks, and place in a large bowl. Mash the egg yolks and combine with the Greek yogurt, dijon mustard, and lemon juice, and season with salt and pepper.
3. Chop the egg whites into small pieces, and fold in with the egg yolk mixture. Toss in the scallions and serve.
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