Egg Salad Made with Greek Yogurt

Ingredients

• 8 large hard-boiled eggs, peeled + chopped
• 3/4 cup kosher dill pickles, diced
• 1/2 cup canned peas, drained or thawed frozen peas
• 3 green onions, chopped
• 2 Tbsp. fresh chopped dill
• 1/4 cup whole milk plain Greek yogurt
• 2 Tbsp. mayonnaise
• 1 tsp. Dijon mustard
• 2 tsp. fresh lemon juice
• 1/4 tsp. paprika
• Kosher salt and black pepper

Instructions

1. 1

   In a salad bowl, combine eggs, pickles, peas, and onions.

2. 2

   In a separate bowl, whisk together the Greek yogurt, mayonnaise, mustard, lemon juice, and paprika. Season with black pepper, to taste.

3. 3

   Add the dressing and dill to the salad and gently toss to combine. Taste for salt and pepper.

4. 4

   Refrigerate for 30 minutes before serving.