Ingredients:
6 Hard boiled Eggs (2 Leans)
2 tsp dijon mustard (2 Condiments)
4 tbsp low fat plain Greek yogurt (2 Condiments)
2 tbsp fresh chives, finely chopped (1/2 Condiment)
1/4 tsp salt (1 Condiment)
1/4 tsp paprika (1/2 Condiment)
2 dill pickle spear, finely chopped * (1 Optional Snack)
Directions:
Peel and chop the eggs and put in a medium sized bowl.
Add dijon mustard, Greek yogurt, chives, salt, paprika and pickles.
Stir gently until combined.
Refrigerate leftovers in an airtight container up to 3 days.
Entire recipe makes 2 Servings
Each serving provides:
1 Lean, 3 Condiments, and 1/2 Optional Snack
(Add 3 Greens to complete your Lean and Green meal)
* If you prefer, you can use 1/2 cup of finely chopped celery , sweet red bell pepper, or green onions (1 Green) instead of dill pickles.
To use this egg salad on Outer Asile Gourmet sandwich thins, divide the entire recipe into 3 Servings instead of 2 Servings. This would give you 3 Servings with 2/3 Lean, 2 Condiments and 1/3 Optional Snack per Serving. Two flatbreads will make up the other 1/3 Lean and 2/3 of a Green. Add 2 and 1/3 more Greens to make a full Lean and Green meal.
