Egg Salad with Yogurt and Dill

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Ingredients:
  • 8 large eggs, boiled and peeled
  • 1/3 cup low-fat Greek yogurt
  • 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
Preparation Instructions:
  • 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, dill, salt, and pepper.
  • Add the chopped eggs and mix lightly with the fork until well combined.

*www.theyummylife.com

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