Egg Salad

Hi, this recipe was very simple and easy and tasted really good. On the original website, they showed a variety of different ways to use it e.g salad, sandwich , wrap and more. I went with the salad option. As well as being tasty, it was filling too and kept me going through homeschooling the rest of the afternoon. Although it is not vegan, adjustments can be made to make it dairy free and you can always just use the dressing and coat other foods as well, such a chickpeas. This would be a suitable Vegan alternative.The link to the original recipe is HERE. Enjoy!!

Dietary Info:
-Contains Dairy - You could always get a dairy free yogurt
-No Nuts - You could always add some if it's to your taste
-No Gluten - Unless you have it in a sandwhich
-Unsuitable for Vegan
-Vegetarian
-Pescatarian


Ingredients:
-6 hard boiled eggs

-1/3 cup plain non-fat Greek yogurt {Mine was full fat}

-2 teaspoons dijon mustard {I used wholegrain mustard}

-1/2 teaspoon lemon zest {We didn't have any of this so I added a dash of lemon juice to still get the flavour}

-1/2 teaspoon kosher salt

-1/4 teaspoon black pepper

-3 celery stalks chopped

-1 tablespoon parsley chopped {I used dried parsely}

Instructions:

1:Cook the eggs on a stovetop for 6 minutes after boiling. Alternatively you can use the oven method or the Instant Pot method. {Mine weren't already boiled. So, I hard boiled my eggs and let it cool down while making the yogurt coating an then peeled and chopped it}2:Peel the eggs and roughly chop; set aside. {Or do this later if hard boiling on the day}3:In a large bowl, whisk together the Greek yogurt, dijon mustard, lemon zest, salt and pepper. Add the chopped celery and parsley, and stir to combine. Place the chopped eggs into the bowl and stir again to combine with the dressing.4:Serve the egg salad in a sandwich, lettuce cups, salad or even as a dip. {I did a salad}