I was dying for some egg salad now that the weather is warmer. I also had a few extra eggs (or so I thought). I didn’t have my mom’s recipe, and I was looking for a tasty variation. I also wanted to try it out with Greek yogurt to save some calories from all of that mayo. My experiment paid off.
One of my favorite Christmas gifts from last year was my OXO egg slicer. The area where the egg rests rotates so that will a little maneuvering, you end up with a great small dice (slice the long way, rotate 90 degrees and slice the long way again, and rotate the yellow part of the slicer and cut the short way…tada!).
6 eggs, hard boiled (I had a little trouble with this. I went by the Incredible Edible Egg method, and they didn’t fully cook the first time.)
1/2 container (single serving) of plain Greek yogurt
1 T whole grain mustard
1 T low-fat mayo
1/4 cup chopped onion
1/4 tsp dill
Peel, rinse, and chop the eggs. Mix with remaining ingredients. Chill for an hour (or overnight) to make sure it’s nice and cold and to incorporate the flavors. Make a sandwich with toasted Honey 7 Grain bread, organic mix lettuce, and sliced tomatoes. Yum!