Hello! Hope everyone had a great weekend.
I had a really fun weekend and it flew by! The weekends always feel so short. And of course I didn’t take any pictures either.
Last week after returning from Nashville, I really wanted to attempt to get a lot of fruits and vegetables in my diet because I had eaten and drank so much over the weekend.
I decided to make egg salad but wanted to increase the vegetables a bit from ‘traditional’ egg salad and also make it healthier by cutting the mayo and using greek yogurt instead (which also increases the protein).
I also have been addicted to this new popcorn from Trader Joe’s which has dill and onion powder and I thought I could try and recreate those flavors.
So to this egg salad, I added,
8 eggs (I used jumbo eggs and added the white and yolk)
3 stalks celery
1/2 white onion
1/4 cup green onion
2 mini cucumbers, peeled and seeds removed
4 ounces greek yogurt
2 T yellow mustard
1/2 t onion powder
Chopped (fresh) dill to taste–I used a lot of dill, but I really like it
Salt and pepper to taste
First mash or chop eggs and combine with the greek yogurt and mustard. Then add all of the veggies and spices and add salt and pepper as necessary.
Serve as a salad, on a sandwich or on crackers
I’m off to get ready for the work week, a short one this week for me, yay!