Egg Salad

Family Favorite!

Ingredients:

3 large eggs

1/2 to 1 Tablespoons Greek yogurt (or mayonaise)

kosher salt and fresh ground black pepper  

lemon juice to taste

1 stalk celery, chopped

1 green onion, chopped

Sandwich Ingredients:

2 small handfuls of lettuce

1/2 tomato, sliced

4 slices of whole grain bread, toasted

Directions:

Place the eggs in a pot and cover with cold water.  Bring to a gentle boil.  Turn off heat, cover, and let sit for 7 minutes.  Fill a bowl with ice and cold water.  Remove eggs from pot and immediately plunge into ice water.  Leave in ice bath at least 3 minutes to stop the eggs from cooking.  

Crack and peel each egg and place in a mixing bowl.  Add yogurt or mayonnaise, salt and pepper, and mash with a fork.  Do not overwork the eggs as you want them to have some texture.  Add more yogurt or mayo if needed to keep the mixture moist.

Stir in the celery and green onion.  Taste and adjust seasoning - adding more salt and pepper if needed.  Make into sandwiches with toasted bread, lettuce and tomato.

Great use for left-over hard boiled or deviled eggs!

Serves 2