Work lunches can be hit or miss, especially for vegetarians. I have debated removing the meat from a sandwich during a few meetings. Then we had a reorganization at the office and the new assistant responsible for ordering lunches was also a vegetarian. My coworkers were now looking enviously at my lunch.
She ordered an egg salad sandwich for me from a local restaurant and it had whole grain mustard which was little different than traditional egg salad. I started making egg salad this way at home also. Damn Delicious also inspired me to substitute some Greek yogurt for mayonnaise. I still used half mayo and could barely taste the difference.
- 6 hard boiled eggs
- ⅓ cup plain Greek yogurt
- ⅓ cup mayonnaise
- 2 tablespoons whole grain mustard
- pinch of salt
- 8 slices of bread for serving
- Chop eggs into small pieces
- Combine Greek yogurt, mayonnaise, mustard and salt in a large bowl
- Mix in eggs
- Serve on bread, enjoy!
What do you like to add to egg salad?