- 6 eggs
- ½ cup plain nonfat Greek yogurt
- 2 tsp. mustard
- Salt & pepper to taste
- Whole wheat bread
Place the eggs in a large saucepan. Fill the pan with water about one inch higher than the eggs. Place the pan on the stove and bring to a boil. After the water comes to a boil, turn down the heat to simmer the eggs for 15 minutes. After 15 minutes, remove the pan from the stove, and drain the water. Fill the pan with cold water, and allow the eggs to cool.
While waiting for the eggs to cool, combine the yogurt, mustard, salt, and pepper in a mixing bowl. After the eggs have cooled, peel them and rinse them. Mash them with a fork to make a smooth consistency. Add the eggs to your yogurt and mustard mixture, and mix well.
Store egg salad in the refrigerator, or serve it on whole wheat bread. The Greek yogurt is a great substitution for mayonnaise, and it adds more protein as well. Some separation will occur, so be sure to stir the egg salad after storing it in the refrigerator to blend the Greek yogurt back in with the eggs.