Egg Salad


  • 6 large eggs
  • 1/3 cup Mountain High® original or low-fat plain yoghurt
  • 1 tablespoon mayonnaise or salad dressing
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon chopped fresh dill weed (or 1/8 teaspoon dried dill weed)
  • 1/4 teaspoon kosher (coarse) salt
  • 1/4 teaspoon sugar
  • 1 tablespoon finely chopped dill pickle
  • 1 stalk celery, chopped
  • 4 sesame sub rolls, if desired
  • Torn lettuce, if desired


  1. Place eggs in a single layer in a 2-quart saucepan. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling. Remove from heat for 15 minutes, then drain.
  2. Fill a large bowl with ice cubes and add water. Place the eggs in the ice bath.
  3. When eggs are cool, peel and slice in half. Place the yolks in a small bowl; mash with a fork. Stir in the mayonnaise, mustard powder, dill weed, salt and sugar. Chop the egg whites and place in a large bowl. Add the egg yolk mixture, pickle and celery.
  4. Cover and chill 1 to 2 hours to blend flavors. Serve on a sandwich roll or a bed of salad greens.
There is an egg salad sandwich on a sliced sesame sub roll. The egg salad consists of Mountain High Plain Yoghurt, eggs, mayonnaise, mustard powder, dill weed, dill pickle, celery, and torn lettuce. Beside the sandwich, there is a bowl of sliced radishes.