Greek Yogurt Egg Salad

I had Greek yogurt and was craving egg salad (I get really specific cravings, and quite often, they’re for things like baked potatoes and egg salad. And really unhealthy stuff while I’m studying, but since I’ve become a chip snob, this isn’t quite as terrible as it could be), so I found a recipe that utilized Greek yogurt for it. Win win. :O I didn’t have any dill, so I subbed it with parsley, since that’s…what I had (let’s be real here, I wasn’t about to drive to the store just to get dill ;_; I don’t have that kind of time). It doesn’t have that special kick that fresh dill would give it, but for my purposes, it was a-okay.

Basically, I just needed something with lots of protein to consume after I finished the boot camp class my friend’s teaching 3x a week in order to raise money for the Wounded Warrior Project. He is an awesome soul. :O I had a lot of fun and although it was difficult, it wasn’t overbearingly so. I had enough energy to do some cardio afterward, so hooray! He says it will probably get progressively more challenging as the year goes on.

Greek Yogurt Egg Salad

Ingredients:
-4 eggs, boiled + peeled
-1/3 cup low fat greek yogurt
-1 tbsp fresh parsley, minced (should be dill)
-3/4 tsp salt
-a couple squirts of Dijon mustard
-1/2 tsp freshly ground black pepper
-sprinkle of cumin

Instructions:
1) Chop the eggs with a knife. (I honestly just mashed it with a fork, but don’t overdo it or you’ll end up with egg puree.)
2) In a separate large bowl, use a fork to whisk together the yogurt, mustard, parsley (dill), salt, and pepper. Add the chopped eggs and mix lightly with the fork until well combined.