It’s egg salad, it’s so good, and my version is not the worst thing for ya. So make it, eat it, enjoy it.
6 hard boiled eggs, peeled
3 Tbsp. low-fat mayonaise
2 Tbsp. non-fat plain greek yogurt
1 tsp. Dijon mustard
salt and pepper
Using a wire rack, press peeled eggs through the holes (see pic). Add mayo, yogurt, mustard and salt and pepper to taste. Mix till combined. Eat with a spoon or make yourself a sandwich. I toasted a couple slices of whole wheat baguette, topped it with mixed greens and a couple spoonfuls of egg salad.