Started to sift through recipes for healthy substitutions... My egg salad was mayo-less.
This is a great recipe for picnics, tea parties, lunch/dinner.
Dill Egg Salad
Cook Time: 10 minutes Prep Time: 20 minutes
Ingredients:
6 eggs
3 tbsp greek yogurt
1/2 - 3/4 tsp coarse sea salt (this is to your liking)
1/2 tsp black pepper
2 tbsp dijon mustard
Directions:
Bring a pot of water to boil for the eggs. Generally, it takes about 9 minutes to get a hard boiled egg. I like to boil it longer just in case. Once that is done, strain the hot water. add cold water to the eggs. You don't want to burn your fingers while trying to peel them. Gently hit the hard boiled eggs against the side of the pot. Peel off the egg shells.
To make it less cholesterol, only use 1-2 egg yolks. Most people will want two to mash with the egg whites, but I am fine with just keeping one egg yolk. Discard the other 4 or 5 egg yolks. They stay intact, so it's easy to do.
Chop the egg whites (Or you can pulse it a couple times in the food processor. I don't like to do that since I have to wash the food processor.). In a bowl, mix the chopped egg whites with the egg yolk(s). Mix well so that the egg yolk is more even distributed.
In a separate bowl, add the greek yogurt, dill, and salt. I tasted the mixture, it still tasted like yogurt. What transformed it into a salty mixture was the mustard. Add mustard and black pepper. Then taste and see if you want more salt, pepper, etc.
Pour the yogurt mixture into the bowl with the chopped eggs. Mix with a spoon. That's it!
I like to put the egg salad on wheat bread. Adding arugula would be a nice touch but I didn't have any on hand. I chopped some green beans to give my egg salad a crunchier texture.
You can get creative by making shaped tea sandwiches, open faced sandwiches, pita pockets, etc.
Enjoy!!
