Simply Egg Salad

1. 1

   Place eggs in saucepan and fill with cold water to cover. Bring to a boil over medium high heat. Cover, remove from heat and let stand for 15 to 20 minutes. Drain and run under cold water until chilled. Refrigerate for at least 2 hours or up to 7 days.

2. 2

   Place peeled, hard cooked eggs in a bowl and using a fork or potato masher, mash eggs until finely chopped.

3. 3

   Stir in yogurt, mayonnaise, Dijon mustard, salt and pepper until smooth. Add celery and green onion (if using) and stir to combine.

4. 4

   Spread over your favourite bread, stuff into pita halves or scoop some onto your favourite salad greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.