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What to Do with All These Eggs? An Egg Salad Recipe

If you're like me, you're about to have a bunch of extra rainbow-colored hard boiled eggs in your refrigerator.

I love the family tradition of coloring Easter eggs, and usually I'll make all those eggs into egg salad sandwiches in the days following Easter Sunday. But then I always feel a little guilty about ingesting all that fatty mayo. Here's an egg salad sandwich recipe that's pretty close to the original, but a bit healthier. It uses a lot less mayo than traditional egg salad and adds flavor and texture with less fatty ingredients.

New Egg Salad Sandwiches

You'll need:

• 6 Hardboiled Eggs (Only use eggs that have been kept properly refrigerated. If they sat on the lawn for a couple hours waiting for the kids to find them, don't eat them!)
• 2 Tablespoons Nonfat Plain Yogurt
• 2 Teaspoons Low or Nonfat Mayo
• 1 Teapsoon Dijon Mustard
• 1/2 Cup Diced Watercress (Optional. When I was a kid I absolutely hated the texture of watercress, but now I love it.)
• 1/8 cup Minced Onion (I like using Vidalia onions for this.)
• Salt and Pepper (to your personal taste)
• Dash of Curry (Also Optional)
• Bread of your choice (I usually go for a nice dill rye - yum!)

Making egg salad sandwiches is super-simple. Using a fork, mash the hardboiled eggs, next mix in the rest of the ingredients. Then spread on bread! Makes three large sandwiches.

But a girl can only eat so many egg salad sandwiches - I need new ideas. What recipes do you make to use up extra hard-boiled eggs?