Egg Salad with Yogurt and Dill

By ShoDav

Ingredients

• 8 large eggs, boiled and peeled
• 1/3 cup 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 4
Adapted from theyummylife.com

Preparation

Step 1

Boil the eggs.

Assemble the ingredients. Greek yogurt, mayonnaise, black pepper, salt, boiled eggs, fresh dill, and lettuce.

Cut the eggs in half and put them in the food processor bowl. Pulse them until they are chopped. Don't overdo it--you don't want them pureed. It took 10-12 quick pulses for me. Of course, you can chop them with a knife, if you prefer.

Mince the dill. Don't include the dill stalks, just chop the lacy part.

In a separate bowl, combine the yogurt, mayo, salt, pepper, and dill.

Combine the yogurt mixture with a fork.

Add the chopped eggs.

Combine everything with the fork, using a light touch. Done!