Author Notes
Why aren't more of us eating egg salad in the morning? I only waited twenty-nine years to ask myself this question and, well, here we are. I wanted to make this egg salad taste as rich as the traditional version we all grew up with, so I used half real full-fat mayo, for flavor and creaminess, and half low-fat Greek yogurt, to save calories. And I couldn't resist mixing in salty, smoky crumbled bacon. Recipe from Eating in the Middle by Andie Mitchell (Clarkson Potter, 2016). —Andie Mitchell
Ingredients
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6
large eggs
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2 tablespoons
full-fat mayonnaise
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2 tablespoons
plain 2% Greek yogurt
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2 teaspoons
Dijon mustard
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4
slices cooked bacon, crumbled
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3 tablespoons
finely chopped red onion
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1 tablespoon
finely chopped fresh chives
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1/4 teaspoon
salt
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1/4 teaspoon
freshly ground black pepper
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4 pieces
100% whole-grain bread, toasted
Directions
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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.
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In a medium bowl, combine the eggs, mayonnaise, 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.
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