I’ve been on a bit of an egg kick lately. While eggs can do marvellous food-science type things if separated and whipped just so and folded in just right at just the right temperature, right now I am celebrating their simplicity.
When was the last time you had a light and easy egg salad? This version is creamy and light and a bit tangy, thanks to the yogurt and the mustard. I took it to a friend’s for a playdate, where it met with success! It makes a good addition to any party buffet table too.
Egg Salad (makes four generous sandwiches or four big scoops to top green salad)
Eight fresh eggs*
3 Tbs mayonnaise
1 Tbs non-fat or low-fat plain yogurt
1 Tbs your favorite mustard
Pinch of salt/pinch of cayenne pepper/sprinkle of parsley/grating of pepper, if desired
Place eggs in a pot with…