Greek Yogurt Egg Salad
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Greek Yogurt Egg Salad
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This is a guest recipe from Laura Fuentes with Momables
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Ingredients
- 8 eggs hard boiled, and diced small
- 1 1/2 tablespoons Dijon mustard
- 1 teaspoon paprika
- 1 onion small, diced
- 1 tablespoon chives chopped
- ¼ cup Greek yogurt
- pepper
- salt
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Instructions
- Combine all ingredients in a medium sized bowl. Mix thoroughly, cover and keep in the fridge.
- To assemble lunch: Lay 4 bread slices on a flat surface. Make egg salad sandwiches. Or, place egg salad portion in a lunch container and serve with crackers, fruit and veggies.Make-ahead tip: If you decide to make egg salad sandwiches the night before, cut them in half and place them in the freezer. In the morning, place sandwiches in a lunch container along with fruit and veggies. Sandwiches will thaw out by lunch and this way you don’t need to pack ice-packs!
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