Yoghurt & Dill Egg Salad
Egg salad has always been one of my fave sandwich fillings (along with cheese and Branston pickle) but given I have to peel eggs to get it I hardly ever make it at home.
I find this version made with Greek Yoghurt much more accessible and whole lot healthier than the original. I tend to use it as the protein component of a fresh crunchy salad rather than in sandwiches these days but anything goes!
Makes 2 Serves
Cook Time - 15 mins
Equipment - Cooktop
Ingredients
6 Eggs, medium, free range tastes best!
1 tbsp Dill, fresh chopped ideally, but dried works in a pinch!
1 tsp Salt, Himalayan fine is my preference but any works
¾ cup Greek Yoghurt, or silken tofu blended with a little water if you’re avoiding dairy
1 Cucumber
½ head Lettuce
Method
Boil eggs for 10 mins, refresh in cold water and peel
Wash and chop Lettuce, Cucumber and Dill
Combine Geek Yoghurt, Dill, Salt and mash into eggs
Top veg with the egg mixture and Enjoy!
Tips
Tips - boil more eggs than you need for an easy snack, to top a dish or tomorrow’s breakfast
Variations - skip the dill and add in a pinch of curry power for a curried egg version
Serving suggestions - Tasted lovely in a sandwich, as a dip on crackers or with veggie sticks
Store refrigerate in airtight container for up to 4 days
