Egg Salad
THM:S, low carb, gluten/nut free (allergy info for egg salad only)
Serves: 2
  • 4 hardboiled eggs
  • 2 T chopped celery
  • ¼ cup mayonnaise
  • 2 T Greek yogurt
  • ¼ tsp. onion powder
  • ¼ tsp. dill weed
  • ¼ tsp black pepper
  • Salt to taste
  • ½-1 tsp. prepared mustard of choice, optional
  • Dash of sweetener, optional
  1. Chop the eggs up with a pastry cutter, then add the other ingredients and stir until well combined. Yields 2 servings.
  2. I like to put egg salad, spinach, and hot pepper cheese on half of a Joseph's lavash. Yum!
Recipe by Briana Thomas at