whole grain bread, crackers, or lettuce wraps, for servingoptional
Instructions
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.
Notes
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!
If you don't have fresh lemon juice, half the amount of red wine vinegar (or other vinegar like apple cider) can be used.