Egg Salad With Yogurt and Dill

By kayjayjohnson

Ingredients

• 8 large eggs, boiled and peeled
• 1/3 cup low-fat Greek yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon minced fresh dill (may substitute 1 teaspoon dried dill)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Details

Servings 16
Adapted from theyummylife.com

Preparation

Step 1

Cut each egg in half and place in food processor bowl. Pulse 10-12 times until eggs are broken up into small pieces, being careful not to overdo it and puree the eggs. (Or, chop the eggs with a knife.) In a separate large bowl, use a fork to whisk together the yogurt, mayonnaise, dill, salt, and pepper. Add the chopped eggs and mix lightly with the fork until well combined.