This lighter egg salad uses greek yogurt instead of mayo, but is still plenty creamy and flavorful. You can also swap in cream cheese for a richer version (which is my little one's favorite way to make it).
As always the printable recipe card is linked above, but here's what you'll need on your grocery list:
Cold: 6 hard cooked eggs*, 1/4 cup greek yogurt (I use 2% or whole)
Produce: Lemon (for juice), green onion (optional, garnish)
Inside aisles: 1 tbsp dijon mustard, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp salt, 1/8 tsp black pepper
*while you can buy pre-cooked eggs, here are some easy methods:
Stovetop- Cover eggs with water and bring to a boil, once boiling turn off the stove, cover the pot, and sit 10-12 minutes, then transfer cooked eggs to an ice bath.
