Ingredients (2-3 servings)
– 4 eggs
– 1 green onion (green part)
– 2-3 stalks of celery
– 2 tablespoons yogurt (or mayo)
– 1 teaspoon Dijon mustard
– 1 tablespoon lemon juice
– salt and pepper
Place eggs in a pot and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Add eggs over celery stalks finely chopped, green onion finely chopped onions, mustard, lemon juice, yogurt, salt, pepper and mix all ingredients. Mash well with a fork.
Egg salad has about 105 calories per 100 grams and is served either in a bowl or as a sandwich.