Recipes abound for egg salad, but the hub and I like mine best because it has just the right amount of pickliness with the relish and spicy brown mustard. If you want it more colorful, add chopped red bell pepper. I like to hard boil several eggs at a time to use when convenient. They’ll keep in the fridge for up to one week.
Makes: 4 servings, about ¾ cup each Total Time: 15 minutes
Ingredients 3 tablespoons nonfat plain yogurt 3 tablespoons low-fat mayonnaise 2 teaspoons spicy brown mustard ¼ teaspoon freshly ground pepper ⅛ teaspoon salt 8 hard-boiled eggs, peeled ½ cup thinly sliced celery 2 tablespoons sweet pickle relish 1 tablespoon lemon juice
Instructions 1. Combine yogurt, mayonnaise, mustard, pepper, salt, sweet pickle relish, and lemon juice in a medium bowl. 2. Chop eggs and add to the bowl. Mash a bit if desired. 3. Stir in celery.
Tip #1: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with enough cool water so there is 1 inch above the eggs. Bring to a rolling boil over high heat; when the water has reached a boil, reduce heat to medium-high. Boil for 6 to 7 minutes. Remove from heat, pour out hot water, and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Tip #2: To peel eggs with a spoon, watch this Mad Genius Tip.
I hope you enjoy this recipe. Let me know if you’ve tried it and how it turned out.
Good cooking to you,
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