Eggcellent Egg Salad

Egg salad is a quintessential diner lunch menu item, and for good reason--it's delicious and simple to make.  This recipe uses half as many yolks as whites, as well as light mayonnaise to help lower the fat and calorie count a bit.  But feel free to use equal parts yolks as whites and/or full-fat mayonnaise if you want.  Serve on toasted sourdough, over a bed of lettuce or on a cracker.

Prep time: 10 minutes
Total time: 25 minutes
Yield: serves 3-4


6 eggs
1 stalk of celery, minced
1/4 cup light mayo
1/2 teaspoon Dijon mustard
pinch of salt and pepper
pinch of paprika
1 teaspoon of chopped parsley


1.  Place eggs in a saucepan and cover with cold water.  Bring to a boil, cover and remove from heat.  Let eggs sit for 10 minutes, remove and place immediately in an ice bath.  Peel eggs when they are room temperature.

2.  Remove yolks and dice the egg whites.  Place in a small mixing bowl.  Dice 3 yolks and add to the bowl with the whites.

3.  Add mayo, mustard, and salt and pepper and fold carefully to combine.  Sprinkle with paprika and parsley and serve immediately or cover and refrigerate.