Source of Recipe
List of Ingredients
6 hard boiled eggs, peeled and roughly chopped
2 tablespoons plain Greek yogurt
2 tablespoons light mayonnaise
1 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
1/3 cup finely diced celery
1/4 cup finely sliced green onions
1 tablespoon minced chives
Kosher salt and freshly ground black pepper, to taste
Bread, sliced radishes, arugula, and additional chives, for serving, if desired
1. In a medium bowl, combine eggs, Greek yogurt, mayonnaise, 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.
2. Spread the egg salad on bread slices with radish slices, arugula, and a sprinkling of chives, if desired. You can also serve the egg salad in a lettuce cup or on top of a bed of greens. It is also good eaten with crackers or veggies. Enjoy!
Note-the egg salad will keep in a sealed container in the refrigerator for up to 3 days.