Healthier Egg Salad
From the Kitchen of Stephanie
12 Large Hard Boiled Eggs, peeled
4-5 medium sized Dill Pickles, diced
3/4-1 cup non-fat Plain Greek Yogurt (just depends on the texture you prefer)
2-4 tbsp Yellow Mustard
1-2 tbsp dried dill
1 tsp sea salt
1-2 tsp black pepper
*optional...a dash of hot sauce
I simply threw all of these ingredients into my kitchen aid mixer (although I did cut each egg in half first). I mixed until combined.
You can also use a potato masher or a fork and mash the eggs by hand and then combine with the rest of the ingredients.