Skinny Egg Salad

Name: Skinny Egg Salad
Ingredients: 6 whole Large Eggs; 1/2 cups Plain Greek Yogurt; 1 Tablespoon Mayonnaise; 1 teaspoon Dijon Mustard; 1 teaspoon Garlic Powder; 1 Tablespoon Fresh Chives, Chopped; 1/2 teaspoons Sugar; 1/2 teaspoons Smoked Paprika; 3/4 teaspoons Salt; 1/2 teaspoons Black Pepper; 6 whole Sandwich Rolls Or Sandwich Bread, For Serving (optional); 1 cup Baby Spinach, For Serving (optional)

12 ingredients

4 steps

Ingredients

6 whole Large Eggs
1/2 cups Plain Greek Yogurt
1 Tablespoon Mayonnaise
1 teaspoon Dijon Mustard
1 teaspoon Garlic Powder
1 Tablespoon Fresh Chives, Chopped
1/2 teaspoons Sugar
1/2 teaspoons Smoked Paprika
3/4 teaspoons Salt
1/2 teaspoons Black Pepper
6 whole Sandwich Rolls Or Sandwich Bread, For Serving (optional)
1 cup Baby Spinach, For Serving (optional)

Directions

1

Place the eggs in a large saucepan, and fill the saucepan with just enough water that it covers the eggs. Bring the eggs to a boil and then remove pan from heat. Cover and let the eggs stand in the water for 18-20 minutes.
2

Drain the water and transfer the eggs to a bowl. Refrigerate for 1 hour or pour ice over the eggs to cool them down immediately.
3

Peel the eggs and give them a rough chop (whites and yolks included). Place them in a large bowl along with the yogurt, mayo, mustard, garlic powder, chives, sugar, smoked paprika, salt and pepper. Fold the ingredients together and adjust the seasoning to taste.
4

Serve on rolls or sandwich bread with baby spinach. Will keep in an airtight container for 2-3 days. Enjoy!