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 Go to recipes By Stonyfield Vegetarian American Gluten Free SaladsAre 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 minutes Level: Easy Prep: 10 minutes Cook: 0 minutes Yields: 3 Cups Print RecipeIngredients8 large hard-boiled eggs (cooled and shelled)1/4 c mayonnaise1/2 c Stonyfield Organic 0% Fat Smooth & Creamy Plain Yogurt3 Tbsp pickle relish1 Tbsp minced sweet white onion Salt and pepper to tastedirectionsStep 1In a medium-size mixing bowl, mash eggs.Step 2Add mayonnaise, yogurt, pickle relish, onion, salt and pepper and mix well.Step 3Serve on bread or toast.Step 4Cover and keep in refrigerator for up to one day.
