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Greek Yogurt Egg Salad
A simple no mayo egg salad made with Greek yogurt, mustard, dill pickle, and red onion.
servings: 1
total time: 20 minutes
recipe by: Frankie
Ingredients
- 2 large eggs
- 2 TBSP Greek yogurt
- 1 TBSP diced dill pickle
- 1 TBSP diced red onion
- 1 tsp yellow mustard
- salt & freshly ground black pepper
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Directions
- Place the eggs in a large saucepan and cover with cold water then bring to a boil over medium-high heat.
- When the water begins to boil cover the pan and turn off the heat then let the eggs sit for 10 minutes.
- Rinse the eggs under cold water then peel the eggs.
- Chop the eggs then add the chopped eggs to a large bowl and mix in the yogurt, pickle, onion, mustard, a dash of salt, and a dash black pepper.
- Taste the egg salad and season with additional salt & pepper as needed.
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