Healthy Egg Salad

The leftover hard boiled eggs after Easter can be used to make this healthy egg salad that is perfect for sandwiches, salads, or for topping your morning toast!

Ingredients:

5 hard boiled eggs, roughly chopped

⅓ cup Greek yogurt

1 T. Dijon mustard

1 tsp white wine vinegar

¼ tsp paprika

1/4 cup chopped celery

1 small red onion (finely chopped)

2 T. chopped fresh herbs (parsley, chives and dill are our favorites!)

Instructions:

Mix all ingredients together and season to your liking with salt and pepper.

Coach Tips:

• If you need more fat, substitute yogurt for light mayo or add avocado chunks.

• If you need to lower the fat, use 3 hardboiled eggs and 2 egg whites.

Serves 3. Macros per serving: P 12 / C 6 / F 8 / 168 calories