Egg Salad
6 large hard-cooked eggs, chopped
2/3 c. (about 3 -oz.) shredded or Wisconsin Cheddar Cheese
1/4 c. (scant 1 -oz.) grated Asiago
1 Tbsp. grated yellow onion
1/3 c. mayonnaise
3 Tbsp. plain yogurt or sour cream
1 Tbsp. mustard
1/4 tsp. ground white pepper

Sandwiches
12 slices oatmeal bread, plain or toasted
24 thin cucumber slices
6 lettuce leaves
6 slices Wisconsin Colby Cheese, Monterey Jack, or Wisconsin Cheddar Cheese

For the egg salad, in a bowl, combine the eggs, cheeses, and onion. Set aside. 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.
For the 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 with your favorite homemade shredded carrot salad, lemon dressing, and sliced fruit.
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.

Makes 6 servings.

Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.