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    Vegetarian, Gluten free


    • 1 tbsp Dill, fresh


    • 8 Eggs, large


    • 1 tbsp Mayonnaise

    Baking & Spices

    • 1/2 tsp Black pepper, freshly ground
    • 3/4 tsp Kosher salt


    • 1/3 cup Greek yogurt, low-fat

    Egg Salad with Yogurt and Dill

    3y Saved to Myrna's
    • Kayla Olson

      Healthy Egg Salad Recipe, made with greek yogurt, I need to share this with my mom, we've eaten a lot of egg salad sandwiches over the years.

    • Becky Johns

      Healthy Egg Salad Recipe, made with greek yogurt- high protein! great for lunch??

    • Teresa Sunderland

      Healthy Egg Salad Recipe, made with greek yogurt- high protein!

    • Sherry Funk

      Healthy Egg Salad Recipe, made with greek yogurt-high protein! Ingredients 8 large eggs, boiled and peeled 1/3 cup low-fat Greek yogurt 1 tablespoon mayonnaise 1 tablespoon minced fresh dill (may substitute 1 teaspoon dried dill) 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Directions Cut each egg in half and place in food processor bowl. Pulse 10-12 times until eggs are broken up into small pieces, being careful not to overdo it and puree the eggs. (Or, chop the eggs with a knife.) In a separate large bowl, use a fork to whisk together the yogurt, mayonnaise, dill, salt, and pepper. Add the chopped eggs and mix lightly with the fork until well combined. (3 Weight Watchers PointsPlus per 1/3 cup serving.) Serving suggestions: --As a sandwich. Spoon 1/3 to 1/2 cup egg salad inside a split roll or croissant; or use 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. --In a tomato flower. Add 1/3 to 1/2 cup egg salad inside a tomato that has been cut into a flower. (For cutting instructions, go to:

    • Leah Johnson

      #eggsalad #yum

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