Ingredients

• 6 large eggs
• 2 tablespoons full-fat mayonnaise
• 2 tablespoons plain 2% Greek yogurt
• 2 teaspoons Dijon mustard
• 4 slices cooked bacon, crumbled
• 3 tablespoons finely chopped red onion
• 1 tablespoon finely chopped fresh chives
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 pieces 100% whole-grain bread, toasted

Preparation

1. Put the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.
2. Remove the pan from the heat, cover, and let stand for 12 minutes.
3. Immediately transfer the eggs to an ice bath for 5 minutes.
4. Peel and chop the eggs.
5. In a medium bowl, combine the eggs, mayonnaise, yogurt, mustard, bacon, red onion, chives, salt, and pepper.
6. Serve on toast.

Cook’s Note

• The egg salad will keep in an airtight container in the refrigerator for 1 day.