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8 large eggs, boiled and peeled
1/3 cup low-fat Greek yogurt
2 tablespoons Dijon mustard
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
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, mustard, dill, salt, and pepper. Add the chopped eggs and mix lightly with the fork until well combined.
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1st Keep
 dani00
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Comments
i like the idea to put greek yogurt in the egg salad :)
and that roll looks amazing...