The healthier version of this recipe has all of the protein and nutrition of eggs combined with high protein and low fat yogurt. It's hard to believe something this creamy is really good for you! Fresh dill gives it great flavor, too. Pair it with whole wheat bread toasted and spread on a little natural mayo and lettuce, and you have a delicious, easy lunch.
Servings: 4-6 servings
8 large eggs, boiled and peeled
1/3 cup low-fat Greek yogurt
1 tablespoon minced fresh dill (may substitute 1 teaspoon dried dill)
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Step by Step Directions
Step 1. Boil the eggs.
Step 2. Assemble the ingredients. Low-fat Greek yogurt, black pepper, salt, boiled eggs, fresh dill, and lettuce.
Step 3. Drain, peel and cut the eggs in half.
Step 4. Mince the dill. Don't include the dill stalks, just chop the lacy part.
Step 5. In a medium size bowl, combine the yogurt, salt, pepper, and dill.
Step 6. Combine the yogurt mixture with a fork.
Step 7. Add in the chopped eggs and mash with a fork or blending tool.
Step 8. Finally, Combine everything with the fork, using a light touch.
* As a sandwich. Spoon 1/3 to 1/2 cup egg salad inside a split roll or croissant; or use whole wheat sandwich bread. Add lettuce or other greens to the sandwich, if desired.
* As a pita. Insert lettuce or other greens inside pita. Fill with 1/3 to 1/2 cup egg salad.
* As a salad alone. Add a 1/3 to 1/2 cup egg salad to top of a bed of lettuce or other greens.
For more yummy recipes, check out The Yummy Life.
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