Egg Salad

Last Tuesday’s dinner was pretty simple.  I went back to the basics with egg salad on whole wheat spinach bread, salad and strawberries with ice cream.  Even though it was simple it was big hit and I think everyone enjoyed it.

I made up this recipe as I went, so taste as you go and adjust to your tastes.

Egg Salad

Serves 12-15

  • 30 eggs
  • 1 cup fat-free plain Greek yogurt (I like Chobani)
  • 1/4 cup lowfat mayo
  • 2 Tbsp Dijon mustard
  • 1 Tbsp cumin
  • 3 Tbsp dried dill (you can never have too much dill in my opinion)
  • salt and pepper to taste

To cook the eggs, place all the eggs in a large pot and cover with cold water.  Once the water comes to a boil, turn off the heat, put a lid on the pot and set a time for 9 minutes.  When your timer goes off, place the eggs in an ice bath to shock them (this is supposed to make them easier to peel).  Once the eggs are cool enough, peel and chop.  Mix in the rest of the ingredients.  Serve immediately, or refrigerate until ready to serve.

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