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Egg Salad with Yogurt and Dill

Vegetarian • Gluten free • Serves 4-6

Produce

1 tbsp Dill, fresh

Refrigerated

8 Eggs, large

Condiments

1 tbsp Mayonnaise

Baking & Spices

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

Dairy

1/3 cup Greek yogurt, low-fat
  • Elizabeth Lantz Arinsmier

    Egg Salad - A healthy recipe to serve in a sandwich or a tomato flower, uses Greek yogurt and 1 tbs. mayo!

  • Stamatina Waltz

    Healthy Egg Salad {recipe} 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: http://www.theyummylife.com/blog/2011/04/179)

  • Kari Johns Christensen

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

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