Ingredients
Scale
- 5 eggs
- 1 Tablespoon light mayonnaise
- 3 Tablespoons plain nonfat Greek yogurt
- 3 Tablespoons finely chopped dill pickle
- 1 – 2 teaspoons dried dill (use fresh if you have it! … if you use fresh, add more to taste)
- 1 Tablespoon yellow mustard
- 2 Tablespoons fresh snipped chives
- 1 teaspoon finely chopped fresh cilantro leaves
- 1/2 Tablespoon finely chopped sweet onion
- 1 small clove of garlic, peeled and chopped
- Fresh ground pepper, to taste
Instructions
- Set the eggs in a saucepan and cover with cold water. Heat over high heat until the water reaches a full rolling boil, then remove the pan from the heat (with the hot water still covering the eggs) and set a timer for 5 minutes. After 5 minutes, drain the hot water off the eggs and let them cool at room temperature (or refrigerate).
- Once the eggs are cool, peel them and chop them, setting them in a small mixing bowl. Add the rest of the ingredients and stir to mix well. Add fresh ground pepper to taste. Put in a covered container and set in the fridge for an hour or more to let the flavors meld. Spread on bread and serve.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.