Happy Tuesday Everyone!

Today I got this random craving for some egg salad. So I decided to whip together a healthy version to eat for lunch these next few days. I love simple and quick recipes and this is definitely one of those. It was baby approved too from my 11 month old!

Ingredients:

• 8 Large Eggs, Boiled and Peeled
• 1/3 Cup Plain Greek Yogurt
• 1 Tablespoon Light Mayonnaise
• 1 Teaspoon Dried Dill (or 1 Tablespoon Minced Fresh Dill)
• 3/4 Teaspoon Salt
• 1/2 Teaspoon Pepper

After your eggs are boiled and peeled, chop the eggs into small pieces or use a food processor to pulse them, but make sure to not purée them.

In a bowl, whisk together the yogurt, mayonnaise, dill, salt, and pepper.

Add the eggs and mix lightly with a fork.

Let chill and enjoy!

The serving size is about 1/3 cup. This makes 4-6 servings.