Egg salad is a perfect protein packed lunch. I’ve lightened it with low fat Greek yogurt and lots of lemon.

4 large eggs
1 TBL. Light mayonnaise (or my favorite The Ojai Cook Lemonaise)
¼ cup low fat Greek Yogurt
1 tsp. Dijon mustard
1 tsp. finely grated lemon zest
Juice of ½ lemon
1 celery stalk diced
2 TBL. red onion chopped fine
2 TBL. fresh dill chopped fine
Salt and pepper to taste
Dash of paprika (optional)

Place the eggs in the bottom of a medium saucepan.  Cover with cold water by a few inches.  Heat on medium high until the water comes to a boil.  Turn off the heat and set a timer for 10 minutes.  After ten minutes drain and run the eggs under cold water until cold.   Peel and refrigerate while you prepare the other ingredients.

In a medium bowl, whisk together Greek yogurt, Dijon mustard, lemon zest and juice.  Add celery, red onion, and dill – toss to coat.  Roughly chop 2 eggs and the whites of the other 2 eggs.  Gently toss with yogurt mixture and season to taste with salt and pepper. Add a dash of paprika if you like.

I serve this inside a mini whole-wheat pita bread with lightly dressed mixed greens and cherry tomatoes.

(Serves 2)

Recipe by Rose Hattabaugh