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Egg salad is a terrific way to make use of all
those hard-boiled eggs you might have leftover after Easter. To cut back
on the fat content, I use just enough mayonnaise to give the salad
flavor, then add nonfat yogurt until the salad reaches a good
3 tsps. mayonnaise
1 Tbsp. nonfat yogurt
1 Tbsp. minced scallions (or chives)
salt and pepper to taste
Peel the eggs and place them in a mixing bowl.
Using the back of a fork, mash up the eggs into little bits.
Add mayonnaise, yogurt and scallions to the mix, and stir well.
Add salt and pepper, then adjust seasonings to taste. Serve on good
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