Believe it or not, I’ve never had egg salad. But (as usual with my recipes here), I found a recipe for egg salad that uses Greek yogurt instead of a bunch of mayo, making it healthier. It really is pretty yummy, but I can’t say with all certainty that it is better than the fat-filled original (I’ve never had that kind). Anyways, this is so simple. I didn’t make a sandwich of it, but rather used it as a spread on some rye crackers. It was a great substitute for a plain old hard-boiled egg in this meal I eat pretty much weekly: apple, egg, rye crackers, and cheddar.
So here’s what ya do…
—8 large eggs, boiled and peeled
—1/3 cup low-fat Greek yogurt (I used plain)
—1 T mayonnaise
—1 t dried dill, or 1 T fresh minced dill
—3/4 t kosher salt
—1/2 t freshly ground black pepper
Cut each egg in half and place in food processor bowl. Pulse 10-12 times until eggs are broken up into small pieces, but not enough to puree. (I just used two knives, like when you cut-in butter.) In a separate bowl, whisk together yogurt, mayo, dill, salt and pepper. Add the chopped eggs and mix lightly until well combined.
This recipe comes from The Yummy Life.