Egg Salad with Greek Yogurt
 
 
Make 4 servings
Ingredients
  • ½ cup diced celery
  • 2 green onions, thinly sliced
  • 1 small dill pickle, finely chopped
  • ½ cup Greek yogurt
  • 2 teaspoons sweet hot mustard
  • ½ teaspoon smoked paprika
  • ½ teaspoon sea salt
  • freshly ground black pepper, to taste
  • 6 hard-boiled eggs
  • microgreens (optional, for garnish)
Instructions
  1. In a medium bowl, combine the celery, green onions, dill pickle, yogurt, mustard, smoked paprika and salt; stir to combine. Season with pepper to taste.
  2. Cut 2 eggs in half lengthwise; discard yolks or reserve for another use. Coarsely chop egg whites and remaining whole eggs. Add chopped eggs to bowl and stir gently to combine.
  3. Serve on bread, crackers or leafy greens. Top with microgreens, if using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/egg-salad-with-greek-yogurt/