Lightened Up Egg Salad
Ingredients
- 8 hard boiled eggs
- 8 ounces Greek yogurt
- 2-3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon black pepper
- 1/4 cup diced celery about 1 stalk
- 1/4 cup thinly sliced green onions about 2
Instructions
- Roughly chop eggs and sprinkle with a pinch of kosher salt and pepper.
- In a medium size bowl, combine Greek yogurt, mayo, Dijon mustard, garlic powder and dried dill. Stir in green onions and celery.
- Add the chopped hard boiled eggs and stir to coat completely.
- Taste and add more salt and pepper to your liking.
- Cover and chill in the fridge until ready to serve. Can be stored in the fridge for up to 3 days.
- Serve on crackers, toast, croissants or on it's own.