Mediterranean Egg Salad With Greek Yogurt, Cucumber and Dill

  • 4  Large Eggs
  • 6 Tbsp. Greek Yogurt
  • 2 tsp. Dijon Mustard
  • ½ Cup Peeled, Seeded, and ¼” Diced Cucumber
  • 3 Tbsp. Finely Chopped Red Onion
  • 2 tsp. Fresh Chopped Dill
  • Salt and Black Pepper

Place the eggs in a small pot. Add enough cold water to cover. Bring to a gentle boil, remove from the heat. Let sit covered for 10 minutes and immediately remove and plunge in a large bowl with ice and water to stop the cooking. When cool, carefully peel the eggs. Cut in 2 directions using an egg slicer, place chopped egg in a bowl.

Add the yogurt, mustard, cucumber, red onion, and dill. Season to taste with salt and pepper and gently stir. Great served on toasted multi-grain bread with lettuce. Makes About 1 1/2 Cups of Salad.

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