CREATE YOUR OWN EGG SALAD

2 to 2 1/2 cups
1/4 to 1/3 cup dressing
1/4 to 1/2 teaspoon herbs
1/4 teaspoon salt, optional
1/8 teaspoon pepper
6 hard-cooked eggs, chopped, sliced or wedged

In medium bowl, stir together dressing and seasonings until well blended. Stir in or toss with remaining ingredients until evenly coated with dressing. Cover and chill to blend flavors.

DRESSING OPTIONS:
Bottled low-fat salad dressing
Low-fat sour cream or sour half and half
Reduced-fat mayonnaise
Pasteurized process cheese spread thinned with milk
Plain or lemon-flavored non-fat yogurt
Pureed cream-style low-fat cottage cheese
Softened Neufchatel cheese thinned with milk

OR, CHOOSE A BASIC DRESSING AND SUBSTITUTE ABOUT 1 TABLESPOON OR SO OF ONE OF THE FOLLOWING FOR PART OF THE DRESSING:
Chili sauce
Chutney
Lemon or lime juice or vinegar
Pickle relish
Prepared horseradish
Prepared mustard
Seafood sauce
Taco sauce, pizza sauce or salsa
Tartar sauce
Worcestershire sauce

STIR-IN OPTIONS:
Alfalfa or bean sprouts; apples; avocados; capers; carrots; celery; cheese; chili or jalapeno peppers; coconut; cooked green beans; cooked couscous, kasha or other grain; cooked macaroni, rotini or pasta shells; cooked potatoes; cooked rice; cucumbers; drained canned garbanzo, kidney or pinto beans; drained canned peas or thawed frozen peas; drained canned whole kernel corn; fresh or thawed frozen chopped broccoli, cauliflower or spinach; green or sweet red pepper; mushrooms; nuts; olives; pickled artichoke hearts; pickles; pimiento; pineapple; radishes; raisins; seedless grapes; sunflower or other seeds; tomatoes; water chestnuts; watercress; yellow or green onions; and zucchini.

Source: Brooke Leister