News & Recipes
Egg Salad with Yogurt and Dill
Servings : 4-6
Ingredients
- 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
Method
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.
