It seems so simple, but do you have a fool proof way to boil eggs?  My mother-in-law Patricia, shared how she makes hard boiled eggs.  I do this every time and they are always perfect.  Thank you Patricia!!

Eggs are the best, purest protein.  This egg salad is very good because it isn’t loaded with mayonnaise.  You do not miss the extra mayo and the yogurt gives it a slight “tang.”   Serve open faced on a slice of toasted whole grain bread over a bed of spinach.  Delish!!

6 large eggs
½ cup plain non fat yogurt
2 tablespoons mayonnaise
1 tablespoon yellow mustard
2 tablespoons minced red onion
2 large stalks minced celery stalks
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seeds

1) To boil eggs, fill pan that has a lid with cold water, add eggs. Place over high heat, bring to a boil. Once boiling, remove from heat and cover with lid. Let stand, covered, for 10 minutes. Drain hot water and fill pan with cold water to cool. Once cool, peel.
2) In a medium bowl, whisk together yogurt, mayonnaise, and mustard.  Add onion through celery seeds, mix well.  Taste. Adjust seasoning if necessary.   (This is the best time to taste and adjust seasoning due to the delicate nature of the eggs.)  Chop eggs and add to bowl, stir gently until just blended.  Refrigerate immediately in an air tight container.  Salad will keep nicely refrigerated for 3-4 days.  Gently stir before serving.