Are you always looking for ways to use leftover Easter eggs? After all that holiday candy, lighten-up your next egg salad using plain yogurt. It makes a great sandwich, or try it open-faced on toast as an appetizer.

Egg Salad

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By Stonyfield

• Vegetarian
• American
• Gluten Free
• Salads

Are you always looking for ways to use leftover Easter eggs? After all that holiday candy, lighten-up your next egg salad using plain yogurt. It makes a great sandwich, or try it open-faced on toast as an appetizer.

Ready In: 10 mins

Level: Easy

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Prep: 10 mins

Cook: 0 mins

Yields: 3 Cups

Print Recipe

Ingredients

• 8 large hard-boiled eggs (cooled and shelled)
• 1/4 c mayonnaise
• 1/2 c Stonyfield Organic Fat Free Plain Yogurt
• 3 T pickle relish
• 1 T minced sweet white onion
• Salt and pepper to taste

directions

Step 1

In a medium-size mixing bowl, mash eggs.

Step 2

Add mayonnaise, yogurt, pickle relish, onion, salt and pepper and mix well.

Step 3

Serve on bread or toast.

Step 4

Cover and keep in refrigerator for up to one day.