Jill's Test Kitchen that I found via Tasty Kitchen. It's a neat way to make a sometimes uninspired recipe a lot more interesting. This would be lovely for a fancy event where you would find crustless sandwiches. On the other hand, it could be a weeknight supper, if you're like me and don't attend a lot of crustless-sandwich events.
Here's the recipe:
Snazzy Egg Salad
From Jill's Test Kitchen
4 whole hard boiled eggs, peeled
1 tsp Dijon mustard
2 tbsp plain Greek yogurt
2 tbsp dried cranberries
1 tbsp minced shallot
2 tbsp pine nuts
1 tsp chopped fresh mint
1 pinch salt and pepper, to taste
1. Separate cooked egg whites from yolks. Add whites and three yolks to bowl.
2. Add mustard and yogurt and mash into eggs.
3. Stir in cranberries, nuts, herbs, and salt and pepper. Adjust seasoning.
4. Serve egg salad on toast, in pita pockets or any other bread.
Pairs nicely with a cup of tea.