Mayo-less Egg Salad

Ingredients

½ cup finely diced celery (1-2 stalks)
¼ cup finely diced red onion
¼ cup finely diced cucumber 
1 teaspoon dried dill
1 teaspoon vinegar 
½ teaspoon salt 
6 eggs, room temperature
¼ cup plain greek yogurt or low-fat sour cream 
1 tsp dijon mustard
½ tsp smoked paprika
¼ tsp ground white pepper

Directions

1. In a medium bowl toss celery, red onion, cucumber, dill, vinegar and salt together. Set aside. 

2. Bring a medium pot with 2 inches of water to a boil, lower the heat to medium. Carefully add the eggs into the water and cook for 8 minutes. Remove eggs from the water and place in cold water immediately. Allow eggs to cool completely before peeling. 

3. Peel and chop the eggs into small dice. Add to vegetable mixture. Add greek yogurt, mustard, smoked paprika, white pepper and mix well. Season with additional salt to taste and serve on bread or crackers if desired.

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Quick Tips

• Whole eggs are a good source of protein, choline, Vitamin D and selenium.

• Egg whites contain mostly protein and water while egg yolks contain most of the fats, vitamins and minerals. 

• Overcooking eggs will decrease the nutritional value of the eggs.