Egg Salad

Ingredients  

• 6 hard boiled eggs peeled and roughly chopped
• 2 tablespoons plain Greek yogurt
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/3 cup finely diced celery
• 1/4 cup sliced green onions
• 1 tablespoon chopped chives
• Kosher salt and freshly ground black pepper to taste

Instructions 

• In a medium bowl, combine chopped eggs, Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. Stir with a spoon, breaking up the eggs until you reach desired consistency. I like to leave the eggs a little chunky.
• Stir in the celery, green onions, and chives. Season with salt and black pepper, to taste.
• Serve or refrigerate until ready to use. You can serve the egg salad in bread, in a wrap, with crackers, in a lettuce cup, on top of a bed of greens, or plain.
• Other optional mix ins: chopped fresh dill or parsley, finely chopped pickles, a sprinkle of paprika or everything bagel seasoning, or a dash of hot sauce.

Notes

The egg salad will keep in a sealed container in the refrigerator for up to 5 days.

Nutrition

Calories: 174kcal, Carbohydrates: 2g, Protein: 11g, Fat: 13g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 283mg, Sodium: 176mg, Potassium: 153mg, Fiber: 1g, Sugar: 2g, Vitamin A: 529IU, Vitamin C: 2mg, Calcium: 56mg, Iron: 1mg