Good news, people. I have perfected the egg salad sandwich. Applause!
Egg salad is one of my favorite things to eat for lunch. It also passes my parenting test: simple, easy to pack, and enjoyed by my kids. Aaron, my four-year-old, went through a major egg salad kick for a while, requesting it almost daily.
Anyway, after making many versions of egg salad, I’ve come up with a great recipe. It is made with soft-ish boiled eggs, producing a creamier texture. No chalky egg yolks here! And because I hate mayonnaise, I use plain yogurt instead. We usually eat egg salad on bread or in a tortilla with fresh greens. Healthy, tasty, and perfect for a simple summer lunch.
Egg Salad for Sandwiches
Ingredients:
8 eggs
1/3 cup plain yogurt
2 teaspoons whole grain mustard (I like the one at Trader Joe’s)
2 stalks green onions, chopped
salt and pepper to taste
Instructions:
In a medium saucepan, bring water to a boil. Gently place eggs in boiling water, and boil for 7 minutes. Remove from heat, and immediately put eggs in a bowl filled with ice-water. Cool, peel, and chop eggs.
Put eggs into a medium bowl, and mix in remaining ingredients. Chill, and serve on bread, crackers, or salad greens.
The Larissa Monologues 
talked to my sister today, and she said she made this and loved it! And she wants to make the pbj bars. :))))
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