Exceptional Egg Salad

Egg salad can be the red-headed stepchild of the sandwich world. Traditionally mixed with mounds and mounds of mayonnaise, the simple flavor of the egg is washed away. My version uses mayonnaise, but a lot less than a deli-version's take on this classic.

Chop hardboiled eggs* in a bowl and mix with 1 part non-fat plain yogurt, 1 part mayonnaise. Add dijon mustard, salt, and freshly ground black pepper. Stir together and VOILA! You have yourself a delicious egg salad that is healthier than most others. If you like, add fresh herbs like dill, parsley, tarragon, or basil. I served the salad between two slices of hearty whole grain bread, along with arugula on the sandwich for added crunch, flavor, and color. Pan-roasted carrots and onions served as a side to complete the meal (refer to March 30's blog for the recipe).


*As good a cook as I believe myself to be, my hardboiled eggs are continually defeated by my boyfriend's. For the perfect egg: place raw eggs into a pot, cover with cold water, place over medium heat with the lid on. Once the water boils, turn the heat off and move the pot to another burner. Let the eggs cook in the water for 12 minutes, then rinse with cold water and let the eggs hang out in ice cold water until cool enough to handle. Peel and enjoy! (They keep for about a week in the refrigerator.)