This unique egg salad has a wonderful tang because it is made with yogurt instead of the usual mayo. You can make it ahead, and it makes a great lunch or dinner.
Incredible Egg Salad
Put the 6 eggs in a medium sauce pan. Add water to cover about 1/2 inch. Bring to a gentle boil. Cut off stove and allow eggs to steep in water for 18 minutes. Drain water and add cold water to pot. Break up the shell of the eggs and peel them as so as they are cool enough to handle.
Put the eggs in a medium bowl, using a fork mash them. Add yogurt, seasoned salt, pepper, celery, relish and onion.
Taste and adjust seasonings, adding pepper and season salt if necessary.
You can serve this on a biscuit, (like I did) or make it into a sandwich or on crackers. The ideas are endless with this versatile recipe!
Copyright 2014 Veronica Gantley