Deb's Egg Salad
4 hard-cooked eggs
⅓ cup mayonnaise (regular or reduced-fat)
1 tablespoon sour cream (regular or reduced fat)
2 teaspoons Dijon mustard
Coarse-ground salt
Fresh ground pepper, to taste
1 tablespoon sliced green onion
8 slices whole grain bread, toasted
Lettuce leaves
Coarsely chop eggs and add to a medium bowl. Stir in mayonnaise, sour cream, mustard, salt and pepper and mix well. Fold in green onions. Refrigerate 1 hour or more before serving.
Serve on whole grain toast with torn lettuce leaves.
Serves four.
Deborah Pankey, Daily Herald
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.