Mayo-Free Egg Salad

1. 1

   Place eggs in a medium saucepan with enough water to cover them. Bring the water to a boil. Let it boil for about 15 seconds, then turn off the heat. Keep the lid on the pot and let it sit for 10 minutes. Strain the water out and replace it with cold water to stop the eggs from overcooking. Alternately, you could transfer the eggs to a bowl of ice water, but that would require another bowl.

2. 2

   Peel the eggs and place them in a medium bowl. Add yogurt, vinegar, and dill (or any additional add-ins below); mash with a fork. Add salt and pepper to taste.

3. 3

   Additional add-ins:

4. 4

   other fresh herbs (cilantro, basil, chives, rosemary, thyme, etc.)

5. 5

   celery

6. 6

   pickles

7. 7

   onions/green onions

8. 8

   bell peppers

9. 9

   cucumbers

10. 10

    basil pesto

11. 11

    apples

12. 12

    bacon

13. 13

    nuts

14. 14

    sun-dried tomatoes

15. 15

    feta or cotija cheese

16. 16

    curry powder

17. 17

    minced chipotles in adobo sauce, cilantro and lime juice

* Per serving · 4 servings · Values may vary.

No additional tips available.