Makes 8-10 servings
12 large, hard boiled eggs, peeled
1/2 cup plain low-fat Greek yogurt
2 tablespoons mayonnaise
1/2 teaspoon dried ground mustard
2 tablespoons minced fresh dill (or 1 1/2 teaspoons dried dill)
2 teaspoons Janes Krazy Mixed-up Salts
Chop cooked eggs into small pieces. In a separate large bowl, whisk together the yogurt, mayo, mustard, dill and salts. Add eggs and gently mix until well combined. Serve on lettuce leaves, in tomatoes, rolled into a tortilla shell, on your favorite whole grain bread, in split pita or with crackers.
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Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY
Check out more recipes online at: http://www.banksmarket.com/
