Why aren't more of us eating egg salad in the morning? I only waited twenty-nine years to ask myself this question and, well, here we are. I wanted to make this egg salad taste as rich as the traditional version we all grew up with, so I used half real full-fat mayo, for flavor and creaminess, and half low-fat Greek yogurt, to save calories. And I couldn't resist mixing in salty, smoky crumbled bacon. Recipe from <a href="http://www.amazon.com/Eating-Middle-Mostly-Wholesome-Cookbook/dp/0770433278/ref=sr_1_1?ie=UTF8&qid=1460040717&sr=8-1&keywords=eating+in+the+middle?tag=food52-20">Eating in the Middle</a> by Andie Mitchell (Clarkson Potter, 2016).

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