Easter Egg Salad with Yogurt

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INGREDIENTS

For Egg Salad:

  • 6 eggs
  • ¼ cup FAGE yogurt Total 5%, FAGE Total 2% or FAGE Total 0%
  • 3 tbsp minced celery
  • 2 tbsp minced chives
  • 1 tbsp Dijon mustard
  • 2 tsp lemon juice
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • ¼ tsp curry powder

To Serve:

  • 4 thick slices sourdough bread, toasted
  • (optional) 1 bunch watercress, trimmed

STEPS

  1.  Egg Salad: In a large pot with a steamer insert or steamer basket inside, bring 2” water to a rolling boil. Using tongs, place eggs in steamer basket, cover pot, and steam for 10 minutes. While eggs steam fill a medium bowl with ice water. Transfer eggs to ice water bath and let cool completely.
  2.  Crack eggs all over, peel, and roughly chop. Transfer to a medium bowl and add yogurt, celery, chives, mustard, lemon juice, salt, pepper, and curry powder. Stir gently to combine.
  3.  To Serve: Divide egg salad between bread slices and top with watercress. Serve immediately.
  4.  Refrigerate any leftover egg salad in an airtight container.

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