Deviled Egg Salad

A beautiful Easter weekend has past, but the delicious question remains..... what do you do now with all those colored hard boiled eggs?
Deviled Egg Salad, of course! All the goodness of a deviled egg but with less fat and calories,(cause we substitute greek yogurt) paired with some whole grain toast, and you have a nutrtious protein packed lunch (or breakfast like we had it today)!

Deviled Egg Salad Recipe

• Prep time: 10 minutes
• Cook time: 15 minutes
• Yield: Serves 4-6.

• 12 eggs, hard boiled* and peeled
• 1/4 cup chopped green onion
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 3 Tbsp Dijon mustard
• 1/3 cup lowfat plain greek yogurt
• 1 Tbsp cider, white wine or sherry vinegar
• A few drops of Tabasco or other hot sauce
• 1/4 teaspoon paprika
• Salt and black pepper to taste

To hard boil eggs, place them in saucepan and cover them with at least an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes.

1 Chop the eggs coarsely and put them into a large bowl. Add the green onion, celery, red bell pepper.
2 In small bowl, mix together the mayo, mustard, vinegar and Tabasco. Gently stir the yogurt dressing into the bowl with the eggs and vegetables. Add paprika and salt and black pepper to taste.
Best served chilled.