This honey mustard egg salad takes on a modern flavor twist with the addition of honey mustard and Greek yogurt. Serve as a traditional sandwich on your choice of bread or croissant, in pita pockets, low-carb lettuce wrap, or simply on a bed of fresh lettuce. For variation, add some sweet or dill pickle relish.
Ingredients
- 2 tablespoons honey mustard
- 1 tablespoon plain Greek yogurt
- 0.5 teaspoons white wine vinegar
- 3 large hard boiled eggs
- salt and freshly ground black pepper to taste
Instructions
-
1
Gather all ingredients.
-
2
Combine honey mustard, yogurt, and vinegar in a small bowl.
-
3
Fold in chopped eggs, and season with salt and pepper. Chill in the fridge in an airtight container.
Nutrition Facts
Per serving
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