Deviled Egg Salad

Deviled Egg Salad

4 eggs
1/8 cup mayo
1/8 cup plain greek yogurt
1 tablespoon dijon mustard
1/4 onion, finely diced
1/4 cup chopped parsley
salt and pepper to taste
1/4 tsp paprika

Pour water over the eggs in a pan and bring to a boil. Remove from heat immediately and cover for 9 minutes. Uncover, rinse, cool and peel the eggs. Chop and set aside.

Mix the mayo, yogurt, onion, parsley, mustard and seasonings together in a medium bowl. Stir in the eggs and refrigerate for a couple hours before serving. Garnish with paprika and parsley.

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