Ingredients:
- 6 large hard-boiled eggs, peeled and chopped
- 1/4 cup fat-free Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- Salt and black pepper, to taste
- Fresh chives, chopped (for garnish, optional)
- Whole grain bread or lettuce leaves (for serving)
Instructions:
1. Prepare Hard-Boiled Eggs:
- Hard boil the eggs, then let them cool before peeling and chopping.
2. Make the Dressing:
- In a bowl, mix together the fat-free Greek yogurt, Dijon mustard, and white vinegar until well combined.
3. Combine Ingredients:
- In a larger bowl, combine the chopped hard-boiled eggs, chopped celery, and chopped red onion.
4. Add Dressing:
- Pour the yogurt-mustard dressing over the egg mixture and gently toss until the eggs are evenly coated.
5. Season:
- Season the egg salad with salt and black pepper to taste. Adjust the seasoning as needed.
6. Garnish and Serve:
- Garnish with chopped fresh chives if desired.
- Serve the zero-point egg salad on whole grain bread or in lettuce leaves for a low-point meal.
