1/2cup(or use a 6 ounce container) nonfat plain Greek yogurt or mayo*
1tablespoonchopped fresh dill
1heaping tablespoonchopped chives or green onion
1teaspoongarlic powder + more to taste as needed
1/2teaspoonsalt + more to taste as needed
1/4teaspoonground black pepper + more to taste
Place all ingredients in a large mixing bowl. Stir to combine.
Serve egg salad on top of bread, rice cakes, in a pita or tortilla wrap or with crackers.
FOR PALEO OR WHOLE30 COMPLIANT RECIPE: Substitute Greek Yogurt for a healthy mayo brand, such as Primal Kitchen Real Mayonnaise.MAKING HARD BOILED EGGS:
Air fryer method - Set the temp to 250ºF and cook eggs for 16 minutes.
Stove top method - Fill enough water in a large pot that it will cover the eggs by 1-inch, once added. Bring water to a boil and then carefully place eggs in the hot water. Boil the eggs for 30 seconds, place the lid on the pot and reduce heat to low. Cook eggs on a low simmer for 12 minutes.
Instant Pot method - Place eggs on a trivet, add 1 cup of water and select Pressure Cook for 5 minutes, then vent immediately.
Oven method - Bake eggs for 25 minutes at 325°F. With all options, it’s important to immerse the eggs in a bath of ice water immediately afterwards to stop the cooking process. Leave in ice bath for about 15 minutes to chill. Then peel and chop the eggs.
STORAGE INSTRUCTIONS: Leftover egg salad can be refrigerated in an airtight container for up to 1 additional day. Press a sheet of plastic wrap against the surface to prevent browning.Photos by Sasha at Eat Love Eats.