whole grain bread, crackers, or lettuce wraps, for servingoptional
Stir all ingredients except for eggs in a bowl until it reaches a smooth consistency. Add the chopped eggs and stir to coat well.
Taste and adjust seasonings as necessary.
Serve on soft whole wheat bread, with crackers, or on lettuce wraps for a low carb option.
For a richer taste, use full-fat Greek yogurt and/or add a teaspoon or so of extra-virgin olive oil to the mix.
Storage/meal prep: this egg salad will keep in the fridge for 3-5 days in an airtight container. Because it's made with yogurt, some liquid may separate out- if this happens, just give it a stir before serving or pour any pooling liquid out. Double the recipe for lunch all week long!