10 large eggs, hard boiled, cooled, 4 yolks removed (and discarded), dice remaining
2/3 cup Greek yogurt
1 Tbsp mayonnaise
2 tsp prepared mustard
1 tsp agave nectar (optional)
1 tbsp fresh dill or 1 tsp dried dill
1/4 tsp onion powder
1 pinch garlic powder
Salt and freshly ground black pepper, to taste
Instructions
Place diced eggs in a mixing bowl. In a separate
small mixing bowl, whisk together all remaining
ingredients until well blended. Pour over diced eggs
and toss to evenly coat. Serve on bread, layered
with tomatoes, avocados and spinach if desired.
Originally Submitted
7/9/2013
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You can add this Light Egg Salad recipe to your own private DesktopCookbook.
