20 minutes
Serves 4-5
Ingredients:
1 dozen boiled eggs, peeled and chopped
1/2 cup low fat mayonnaise
1/2 cup plain Greek yogurt
2 Tbsp. chopped cilantro
1 Tbsp. yellow mustard
1 tsp. salt
1-2 chipotle peppers in adobo sauce (Sold in a can in the Latino section of your local supermarket.)
1/4 cup chopped celery
1/4 cup minced onion
Whole wheat bread or corn tortillas
Make Dinner:
Combine mayonnaise, Greek yogurt, cilantro, mustard, salt and chipotle peppers in the blender. Pulse for 8-10 seconds until combined and creamy. Spoon mayonnaise mixture into a medium mixing bowl. Add chopped eggs, celery and minced onion. Use a spatula to gently mix egg salad. Serve on toasted whole wheat bread or with warm corn tortillas.