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  • Writer's pictureYummy Sprout

Easy Egg Salad

Every year we seem to over estimate how many hard boiled eggs we should color for Easter. 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


Hard Boiled Eggs (about 4)

1/2 cup Plain Greek Yogurt

1 tbsp Olive Oil Mayo

1 tsp dye-free Dijon Mustard

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!

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