A hearty egg salad with shredded cheddar and asiago cheeses, served on oatmeal bread with thinly sliced cucumbers, sliced cheese and lettuce.

New Age Egg Salad

Egg Salad:
6 large hard-cooked eggs, chopped
2/3 cup (about 3 ounces) shredded cheddar
1/4 cup (scant 1 ounce) grated Asiago
1 tablespoon grated yellow onion
1/3 cup mayonnaise
3 tablespoons plain yogurt or sour cream
1 tablespoon mustard
1/4 teaspoon ground white pepper

 

Sandwiches:
12 slices oatmeal bread, plain or toasted
24 thin cucumber slices 6 lettuce leaves
6 slices colby, Monterey Jack, or cheddar cheese

1. For the egg salad, in a bowl, combine the eggs, cheeses, and onion. Set aside.
2. In a separate bowl, combine the mayonnaise, yogurt, mustard, and pepper; mix well. Add to the egg mixture, and mix until combined. Cover and refrigerate at least 2 hours before using.
3. For Sandwiches: Spread about 1/3 cup of the egg salad on 1 slice of bread, and top with 4 slices of cucumber. Top with a slice of cheese and a lettuce leaf. Top with another slice of bread. Cut and serve.

Makes 6 servings.

Variations:

• Substitute smoked cheddar for regular cheddar in the salad. Other sliced cheeses may be substituted in the sandwich also.
• Try substituting chopped egg whites instead of whole eggs.
• Try low-fat or no-fat mayonnaise, instead of real mayonnaise.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.