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!
- 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.