Egg Salad with Yogurt and Dill
By Monica Servings: 4-6 servings
- 8 large eggs, boiled and peeled
- 1/3 cup low-fat Greek yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon minced fresh dill (may substitute 1 teaspoon dried dill)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Cut each egg in half and place in food processor bowl. Pulse 10-12 times until eggs are broken up into small pieces, being careful not to overdo it and puree the eggs. (Or, chop the eggs with a knife.) In a separate large bowl, use a fork to whisk together the yogurt, mayonnaise, dill, salt, and pepper. Add the chopped eggs and mix lightly with the fork until well combined. (3 Weight Watchers PointsPlus per 1/3 cup serving.)
--As a sandwich. Spoon 1/3 to 1/2 cup egg salad inside a split roll or croissant; or use sandwich bread. Add lettuce or other greens to the sandwich, if desired.
--As a pita. Insert lettuce or other greens inside pita. Fill with 1/3 to 1/2 cup egg salad.
--As a salad alone. Add a 1/3 to 1/2 cup egg salad to top of a bed of lettuce or other greens.
--In a tomato flower. Add 1/3 to 1/2 cup egg salad inside a tomato that has been cut into a flower. (For cutting instructions, go to: http://www.theyummylife.com/blog/2011/04/179)
See instructions for cooking perfect hard-boiled eggs at: www.theyummylife.com/blog/2011/04/177