Easter seems to be synonymous with deviled eggs. This is something my sister is in charge of making for every holiday starting at Easter right through Labor Day, you could safely say it is a family favorite. Last year, I agreed to take on the deviled egg tradition and regretted it almost immediately, too fussy for me. This year we are hosting two Easter brunches so I decided to mash all those traditional ingredients up to make a deviled egg that could be a cucumber or toast topper. In order to switch things up a bit, I tried subbing the mayo for Greek yogurt with the thought that saving some fat and calories with the yogurt would mean I could have a few extra chocolate eggs. Enjoy!
Egg Salad with Greek Yogurt
By Inspired by the Seasons
- 4 eggs
- 1/3 c plain Greek yogurt
- 2 green onions finely chopped
- 1/2 tsp smoked horseradish
- 1/2 tsp smoked paprika
- 1 tsp yellow mustard
- 1 tsp caper brine (pickle juice works too)
- 1 tsp olive oil
- salt to taste
Place eggs at the bottom of a medium saucepan and fill with water until they are covered by an inch of water. Place on burner and bring to a boil. Once at a boil, turn off heat and cover. Let sit in hot water for 10 minutes. Rinse in cold water until cool enough to handle.
In a medium bowl combine the yogurt and remaining ingredients. Slice the eggs and add to the yogurt mixture. Combine with a fork, breaking up the egg pieces into small chunks.
Add to slices of cucumber or make into a sandwich. Refrigerate any leftovers in a covered container for up to a week.