Recipe: Bavarian Egg Salad Sandwiches (using yogurt and Dijon mustard)

BAVARIAN EGG SALAD SANDWICHES

8 hard-boiled eggs
1/3 cup chopped pickles (or to taste)
2 tablespoons plain low-fat yogurt
2 tablespoons Dijon mustard
2 tablespoons onion, finely chopped
1 tablespoon mayonnaise (or salad dressing)
8 slices pumpernickel bread
8 slices dill pickle

Chop hard-cooked eggs. Combine eggs with chopped pickles.

Combine yogurt, mustard, onion and mayonnaise. Mix yogurt mixture into eggs.

Spread one quarter of the mixture on four slices of bread. Top with remaining four slices of bread and garnish with a slice of dill pickle.

Makes 4 sandwiches
Source: Ontario Egg Producers' Marketing Board