Ingredients

The following ingredients have 4 Servings
  • 6 hard boiled eggs (grated or finely chopped)
  • ¼ cup plain Greek yogurt
  • 1 Tablespoon dijon mustard
  • ½ Tablespoon chives (chopped)
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon fine sea salt
  • 1-2 Tablespoons fresh chopped parsley or dill (for garnish)
  • lettuce leaves (bread or crackers, for serving)

Instruction

  • If you haven't already, cook your eggs by placing eggs in a large saucepan and covering with water by at least 1 inch. Bring water to a rolling boil over high heat. Let the water rapidly boil for 30 seconds, cover and remove from heat. Let sit for 10-12 minutes.
  • Once eggs have sat for the allotted time, drain water or use a slotted spoon to remove the eggs from the hot water. Transfer eggs to a bowl of ice water or place the eggs in a colander and run cold water over them. Either of these methods will stop the cooking process and cool the eggs.
  • Peel eggs by tapping all over to crack. Remove shell, starting at the larger side of the egg (with the air pocket).
  • Once eggs are cool, chop them up and add them to a large mixing bowl with the Greek yogurt, dijon mustard, chives, pepper and salt.
  • Top with fresh herbs if desired and serve.
  • Store salad in an airtight container in the refrigerator. The salad will keep for 3-5 days.