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
By
Stonyfield
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 minutes
Level: Easy
Prep: 10 minutes
Cook: 0 minutes
Yields: 3 Cups
- 8 large hard-boiled eggs (cooled and shelled)
- 1/4 c mayonnaise
- 1/2 c Stonyfield Organic 0% Fat Smooth & Creamy Plain Yogurt
- 3 Tbsp pickle relish
- 1 Tbsp minced sweet white onion
- Salt and pepper to taste
Ingredients
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.
