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