Easter is almost here, and we wanted to share a way to utilize all the leftover Easter eggs!  This recipe is a personal favorite from our very own Chef, Tamara Parker, and created by Two Healthy Kitchens.

BLT Egg Salad


  • 12 hard-cooked eggs, chopped (6 yolks removed before chopping and reserved for another purpose)
  • 1 cup diced tomatoes (from about 1 large or 2 small tomatoes)
  • 3/4 cup nonfat plain Greek yogurt
  • 1/3 cup shredded, reduced-fat sharp cheddar cheese
  • 1/4 cup chopped or crumbled bacon (from about 3-4 slices)
  • 2 tablespoons finely chopped green onion
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon white vinegar
  • 1/4-3/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

For serving: baby spinach or other greens as a sandwich topping or to make a salad; whole grain or toast for sandwiches; or whole grain crackers for dipping


  1. Gently combine all ingredients (except greens, bread or crackers) in a medium bowl. Taste and adjust salt level as needed.
  2. Serve immediately or cover and refrigerate until serving.
  3. Serve egg salad on whole grain bread or toast with baby spinach or other greens for sandwiches, or in large lettuce leaves or on a bed of greens for salads. Alternately, serve with whole grain crackers for dipping.

*Note: This egg salad can be made ahead and refrigerated a day or two before serving.

Happy Easter and hope you enjoy!

The Event Group