Yogurt Egg Salad
I absolutely love egg salad. And egg salad made out of pasture-raised eggs is just heavenly!
BUT…there are a couple of drawbacks with egg salad.
You need to boil and peel the eggs. I don’t mind doing this, but it definitely adds a time consuming step.
Most egg salad recipes use mayonnaise which is typically made with soybean oil or other highly-refined, inflammatory seed oils.
Last year, I discovered this recipe that has all the good stuff with none of the bad. Yogurt Egg Salad uses plain yogurt as the binding ingredient in place of mayo.
Recently when I made Yogurt Egg Salad, I discovered a trick that makes this recipe incredibly simple to throw together: Hard-boiled eggs made using a baking pan in the oven. Here is the method I used. No peeling necessary!
For the yogurt, I used homemade yogurt that I recently blogged about. CLICK HERE to learn how to make your own yogurt from Flowered Cow Dairy milk.
Yogurt Egg Salad
Ingredients:
12 hard boiled eggs, chopped into small pieces
1/2 cup red onion, finely diced
2 tbsp. relish or dill pickle, finely diced
1/2 cup plain yogurt
2 tsp. dijon mustard
1/2 tsp. smoked paprika
1/2 tsp. freshly ground pepper
1/2 - 1 tsp. sea salt, to taste
2 tbsp. fresh chives, finely chopped
2 tbsp. fresh dill, finely chopped
Directions:
Place all ingredients in a large bowl and stir until well combined. If the egg salad seems too thick, add more yogurt until desired consistency is reached.
Serve on sourdough bread or rolls topped with lettuce, sprouts, tomato slices, or whatever you like. Enjoy!