Open Faced Egg Salad Recipe
Ingredients
| 8 hard-cooked large eggs, peeled | ||
| 1/4 cup reduced-fat mayonnaise, | ||
| 1/4 cup plain fat-free yogurt, | ||
| Celery | 1/4 Cup (16 tbs), minced | |
| Onion | 1 Tablespoon, grated | |
| Salt | 1/2 Teaspoon | |
| Dijon Mustard | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 4 slices multigrain bread, toasted | ||
| Tomato slices | 4 | |
Directions
1. Cut eggs in half lengthwise, remove yolks and reserve 4 whole yolks for another use. Combine remaining yolks, cup mayonnaise, and yogurt Coarsely chop egg whites,-add to yolk mixture. Stir in celery and next 4 ingredients.
2. Spread 1 teaspoon mayonnaise over 1 side of each slice of toast. Top each with 1 tomato slice and 1/2 cup egg mixture. Sprinkle with fresh basil.
2. Spread 1 teaspoon mayonnaise over 1 side of each slice of toast. Top each with 1 tomato slice and 1/2 cup egg mixture. Sprinkle with fresh basil.
Chef
