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Greek Yogurt Egg Salad

This is a guest recipe from Laura Fuentes with Momables

Prep Time
15 mins
Total Time
15 mins
Servings: 4 people
Course: Lunch
Cuisine: American

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

Instructions

    Cup of Yum
  1. Combine all ingredients in a medium sized bowl. Mix thoroughly, cover and keep in the fridge.
  2. 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!