Tuesday, April 2, 2013

Easy Egg Salad



Every year we seem to over estimate how many hard boiled eggs we should color for Easter and a day or two later even my (certified eggaholic) husband is saying "no more hard boiled eggs".  Here is my favorite easy egg salad recipe to help use up your extra hard boiled eggs.  I love this recipe because it tastes rich and creamy without all the fat and salt in traditional egg salad. 

Easy Egg Salad -12 Months +
Ingredients:
Hard Boiled Eggs (about 4)
1/2 cup Plain Greek Yogurt 
1 tbsp Olive Oil Mayo (I like using Spectrum)
1 tsp dye-free Dijon Mustard  (I like using Annie's)
1 tbsp fresh Dill (finely chopped)
1/4 tsp hot sauce (optional)

Peel, rinse and chop the eggs.  In a medium bowl fold all of the ingredients together until well combined.  Store in the fridge in an airtight container for up to 3 days.  Serve on a sandwich, in a pita, in a wrap!  

Our Egg Stash

Cheating


All in



Eat

No comments:

Post a Comment