Hope you all had a wonderful and relaxing holiday weekend! Well, Minnesota has finally got a dose of summer with a few 90 degree, hot, humid days. When it gets to be a true Minnesota July, the only thing I want to eat for lunch is something light. I’ve always been a fan of egg salad sandwiches, but lets be honest…no one likes what all that mayonnaise does to the waistline… This recipe from over at Damn Delicious was amazingly good and it didn’t even taste “healthy.” One of Eric’s least favorite foods is eggs, but I had him try these and even he liked them and made a sandwich for his lunch the next day as well. The best part about this recipe is how quick and easy it is. It’s absolutely perfect for whipping up so you can have your lunch prepared for a few days. There are tons of variations and things you can add/forgo to suit your tastes. Let me know what you guys think!
Ingredients:
- 8 Large Eggs
- 2/3 Cup Plain Greek Yogurt
- 1 Tbsp. Lite Mayonnaise
- 1 tsp. dill (you could add more, I’m just not a huge fan of dill)
- 1/2 tsp. Paprika
- 1/4 tsp. onion powder
- 1/2 tsp. garlic powder
- Salt & Pepper to taste
- Optional: 1 Roma Tomato or 1 Tbsp. chopped chives
- Place eggs in a single layer at the bottom of a pot and fill with cold water until it is 1″ above the eggs
- Bring to a boil and let them cook for 1-2 minutes.
- Place a tight fitting lid on the pot and remove from the heat. Set aside for 10 minutes
- Drain water from pot and let eggs cool
- Peel & dice eggs
- In a large bowl, combine diced eggs with Greek yogurt, lite mayo, dill, paprika, onion powder, garlic powder, salt/pepper, and any other ingredients you choose to add.
- Mix together until thoroughly combined
- Serve on wheat bread or King’s Hawaiian Buns
- 8 Large Eggs
- 2/3 Cup Plain Greek Yogurt
- 1 Tbsp. Lite Mayonnaise
- 1 tsp. dill (you could add more, I'm just not a huge fan of dill)
- 1/2 tsp. Paprika
- 1/4 tsp. onion powder
- 1/2 tsp. garlic powder
- Salt & Pepper to taste
- Optional: 1 Roma Tomato or 1 Tbsp. chopped chives
- Place eggs in a single layer at the bottom of a pot and fill with cold water until it is 1" above the eggs
- Bring to a boil and let them cook for 1-2 minutes.
- Place a tight fitting lid on the pot and remove from the heat. Set aside for 10 minutes
- Drain water from pot and let eggs cool
- Peel & dice eggs
- In a large bowl, mix diced eggs with greek yogurt, lite mayo, dill, paprika, onion powder, garlic powder, salt/pepper, and any other ingredients you choose to add.
- Serve on wheat bread or King's Hawaiian Buns
