Here's how to make Egg Salad using hard-boiled eggs mixed with plain yogurt and herbs, served on whole grain bread.

 

Egg Salad Recipe

Ingredients

• 4 large eggs

• 1/4 cup plain Greek yogurt (or regular plain yogurt)

• 1 tablespoon Dijon mustard (optional)

• 1 tablespoon fresh herbs (such as dill, parsley, or chives), chopped (or 1 teaspoon dried herbs)

• Salt and pepper to taste

• Whole grain bread (for serving)

• Optional: Sliced tomatoes or lettuce for garnish

Instructions

Step 1: Hard-Boil the Eggs

1. Place Eggs in a Pot: Place the eggs in a single layer in a saucepan and cover them with enough cold water so that there’s about an inch of water above the eggs.

2. Boil Water: Bring the water to a boil over medium-high heat.

3. Boil and Cover: Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for about 9-12 minutes (9 for soft-boiled and 12 for firm).

4. Ice Bath: Carefully transfer the eggs to a bowl of ice water to cool for about 5-10 minutes. This stops the cooking process and makes them easier to peel.

Step 2: Make the Egg Salad

1. Peel the Eggs: Once cooled, gently tap the eggs on a hard surface to crack the shell and peel them under running water or in the ice bath to help remove the shells more easily.

2. Chop the Eggs: Chop the hard-boiled eggs into small pieces and place them in a mixing bowl.

3. Mix in Yogurt: Add the plain yogurt and Dijon mustard (if using) to the bowl. Stir to combine.

4. Add Vegetables: Mix in the chopped herbs, salt, and pepper. Stir until everything is well combined.

Step 3: Serve

1. Assemble the Sandwich: Spread the egg salad mixture onto slices of whole grain bread. Add sliced tomatoes or lettuce if desired.

2. Enjoy: Serve immediately and enjoy your healthy egg salad!

 

Tips

• Customizations: Feel free to add chopped celery, onions, or pickles for extra crunch and flavor.

• Serving Options: The egg salad can also be served in lettuce wraps or with whole grain crackers if you prefer a low-carb option.

• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.