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A3a550b2 ce38 44b6 b86e b845e4b4ac31  2016 04 12 17 44 49
Andie Mitchell
Andie Mitchell

Breakfast Egg Salad

6 large eggs
2 tablespoons mayonnaise
2 tablespoons plain 2% Greek yogurt
2 teaspoons Dijon mustard
4 slices cooked bacon, crumbled
3 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh chives
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
4 pieces 100% whole grain bread, toasted

Put the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand for 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes. Peel and chop the eggs.

In a medium bowl, combine the eggs, mayo, yogurt, mustard, bacon, red onion, chives, salt, and pepper. Serve on toast. The egg salad will keep in an airtight container in the refrigerator for 1 day.

Makes about 2 cups, Serves 4

Love this!