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Ingredients
8 large eggs, hardboiled
1/2 cup sun-dried tomatoes, drained of excess oil and chopped (certified gluten-free if necessary)
1/2 cup red onion, chopped finely
1/2 medium cucumber, chopped
1/4 cup olives, chopped
1/2 cup plain Greek yogurt (certified gluten-free if necessary)
Splash of lemon juice
1 1/2 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
Directions
Chop up your hardboiled eggs and place them in a bowl.
Add in sun-dried tomatoes, red onion, cucumber and olives.
Stir in Greek yogurt, lemon juice, and spices until well-combined. Serve egg salad over lettuce wraps or whole-wheat bread. Leftovers can be kept in the fridge for up to a week.
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1st Keep
 essiejim
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