Mayo-Free Egg Salad: A Jumping-Off Point
Mayo-Free Egg Salad
3 T plain yogurt
2 tsp vinegar (white, white wine, or rice)
2 T chopped fresh dill
salt and pepper to taste.
Place eggs in a medium saucepan with enough water to cover them. Bring pot 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.
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.
Makes about 3 servings.
Other fresh herbs (cilantro, basil, chives, rosemary, thyme, etc.)
feta or cotija cheese
from Perry's Plate