Sandwich: Egg Salad
Ingredients
- 9 hard-boiled eggs
- 1/2 c. mayonnaise (Hellman’s) or 1/4 c. low-fat plain yogurt & 1/4 c. mayonnaise
- 2 t. Dijon mustard
- 1 t. pickle juice
- ¼ t. paprika
- ¼ t. celery salt
- ¼ t. onion powder
- ¼ t. white pepper
- ¼ t. salt
- Additional paprika for garnish
- 6 buns or 12 slices of bread
- lettuce, for serving
Instructions
To hard boil the eggs: Place them in a large saucepan. Bring to a boil and boil for 3 minutes. Turn off the burner (set heat to very low), cover saucepan and let stand for 20 minutes. Uncover, pour out hot water, and fill pan three-quarters with cool tap water to cover eggs; let stand a minute to cool a bit. Let eggs sit in pan, take one out at a time and crack, immerse cracked egg into the pot with warm water and the shell will peel off easily. Cool eggs in the refrigerator.
When eggs are cooled, use a potato masher to break up into small chunks. Set aside,
Dressing: In a small bowl, combine mayonnaise (and yogurt if using), mustard, pickle juice, paprika, celery salt, onion powder, white pepper and salt.
Pour dressing over cooled eggs and stir to combine.
Serve on buns or between 2 pieces of your favorite bread; add some lettuce leaves and a pinch of paprika to serve.
NOTE: Serves 6