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Veggie egg salad

3 tablespoons plain yogurt

3 tablespoons mayonnaise

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

8 hard-boiled eggs

1/2 cup finely chopped carrot

1/2 cup chopped cucumber, peeled and seeded

1/4 cup sliced green onions

8 slices bread, toasted if desired

Lettuce leaves, optional

Combine the yogurt, mayonnaise, pepper and salt in a medium bowl.

Slice the eggs in half. Place them in a separate bowl and mash them to desired consistency. Then add the eggs to the yogurt-mayonnaise mix. Gently stir in carrot, cucumber and green onions.

Toast bread. Place a lettuce leaf on one slice of bread and then add a generous amount of the egg salad. Top with another slice of bread and serve.