Wednesday Recipe: Ultimate Egg Salad


  • 8 eggs, hard-boiled
  • 1 green onion
  • 2 tablespoons fresh dill (or basil), chopped
  • 1/4 cup Greek yogurt, fat-free
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • fresh ground pepper, to taste


  • When the eggs are cooled, peel and chop them roughly.
  • Thinly slice the green onions. Chop the fresh dill or basil.
  • In a bowl, stir together the ingredients. Simply taste seasonings as desired.


This will yield 4 sandwiches. You can refrigerate this for 3-5 days. You may need to add a little salt or mustard to refresh the flavors. Trust me, if won’t last that long!