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
Prep: 10 mins
Cook: 0 mins
Yields: 3 Cups
- 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
In a medium-size mixing bowl, mash eggs.
Add mayonnaise, yogurt, pickle relish, onion, salt and pepper and mix well.
Serve on bread or toast.
Cover and keep in refrigerator for up to one day.