Tri-Color Mayo-free egg salad

Portion of Egg Salad (fresh homemade with herbs) on wooden background

Ingredients

5 hard-boiled eggs, peeled, cut to bite size 1 tablespoon of Dijon mustard 1 tablespoon of whole grain mustard 1 cup of plain Greek yogurt (or homemade yogurt cheese) 1 cup cooked spinach, drained, squeezed dry 1 small red bell pepper, diced 1 teaspoon grated fresh ginger 1/4 teaspoon of dried basil 1/4 teaspoon of dried parsley 1/4 teaspoon of celery salt (optional) Hot pepper sauce for a nice kick Grounded black pepper Sea salt

Step by Step Instructions

Step 1

In a medium mixing bowl, add yogurt, both mustards, basil, parsley, ginger, and celery salt and mix well.

Step 2

Add in eggs, spinach, red bell pepper, and gently stir to mix ingredients.

Step 3

Stir in hot pepper sauce, black pepper, and sea salt to taste.

Step 4

Enjoy with bread or greens. Store in the refrigerator for up to 3 days.