Cucumber and Dill Egg Salad

I have had egg salad on my mind for the past couple of weeks.  I grew up eating egg salad sandwiches with a lot of mayo on the weekends.  Tastes great, but I can't keep that up now that I am in my mid twenties and my metabolism can't keep up with my "fat kid at heart" mentality.


So I decided to make egg salad last night for dinner with non fat plain yogurt instead of mayo and the outcome was amazing.  I was surprised how good the egg salad tasted without the additional fat.  This recipe is definitely a keeper for future dinners/lunches.


Also, check out the recipe after the break below for how I hard boil my eggs.  My eggs are perfect every time.


I hope you try my healthy rendition of egg salad and have a great rest of your week!

Cucumber and Dill Egg Salad


Ingredients:
6 Cage Free Eggs
1/2 English Cucumber Chopped
1 Bunch Green Onion Chopped
1 - 2 Tbsp Dill Chopped (based on taste)
1 - 2 tsp Dijon Mustard (based on taste)
2 Tbsp (or more) Non Fat Plain Organic Yogurt
1 Tbsp Pickle Juice from Jar
Salt 
Pepper
Tomatoes
Sprouts
Bread


Directions:
Place eggs in bottom of saucepan and add water to cover 1 - 2".  Place pot on burner and turn temperature to high.  Wait for water to boil.  Turn heat to low and let simmer for 1 minute.  Remove from heat and cover for about 12 minutes.  Drain and rinse with cold water.  Let sit for a couple of minutes until ready to handle.  Peel eggs and roughly chop.  Add yogurt, dijon, salt, pepper, cucumber, dill, pickle juice, salt and pepper.  Adjust to taste.  Serve with sliced tomatoes, bread, sprouts.