News & Recipes
News & Recipes
Egg Salad with Yogurt and Dill

Servings : 4-6



  • 8 large eggs, boiled and peeled
  • ⅓ cup Athina 0% Fat Greek Yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon minced fresh dill (may substitute 1 teaspoon dried dill)
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper



In a bowl, mashed up the eggs with a fork.  In a separate large bowl, use a fork to whisk together the Athina 0% Fat Greek Yogurt, mayonnaise, dill, salt, and pepper.  Add the chopped eggs and mix lightly with the fork until well combined.