Egg Salad
Simple egg salad with celery and dill using homemade yogurt and mustard. Serve as a main course for lunch or with crackers for a snack.
Course:
Salad
Cuisine:
American
Ingredients
- 6 hard boiled eggs peeled and chopped
- 3 tbsp plain whole milk yogurt
- 1 tbsp whole grain mustard
- 1-2 sticks of celery chopped
- 1 tbsp fresh dill chopped
- ¼ tsp smoked paprika
- Salt and pepper to taste
Recipe
-
Mix all ingredients to combine.
-
Taste and adjust seasonings to preference.
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Serve on brioche with lettuce.