Egg Salad

Egg Salad

 

5 eggs

⅓ cup Dill Greek Yogurt Dip

2 tablespoons chopped onion

2 tablespoons sweet or dill relish

Salt and pepper to taste

Put eggs in a saucepan and cover with water. Cover pan and bring water to boil. Remove from heat and let the pan sit, still covered, for 15 minutes.

After 15 minutes, drain hot water from the pan and fill with cold water and ice to cool eggs. Peel eggs.

Chop eggs and combine with yogurt, onion and relish.

Two servings. 275 calories per serving

Hack: This can be served on bread or, if you’re looking to cut back on your carbs, you can serve it with salad greens.  Try mixing in some chopped tomatoes and cucumbers!

Hack: Hard boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water boiling! They make a great snack alone, pickled or deviled eggs.

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