Egg Protein Salad

Ingredients

• 8 eggs
• 1/3 cup Greek yogurt
• 1 tbsp Dijon mustard
• 2 celery stalks, finely diced
• 2 tbsp chopped chives
• 2 tbsp chopped dill
• 1 tbsp lemon juice
• Salt and black pepper

Instructions

1. Boil the eggs

   Lower the eggs into boiling water and cook 10 minutes for firm yolks. Transfer to ice water, cool completely, then peel.

2. Make the base

   Whisk the Greek yogurt, Dijon, lemon juice, salt, and pepper in a bowl.

3. Chop and fold

   Roughly chop the eggs and fold them into the dressing with the celery, chives, and dill.

4. Chill and serve

   Taste for salt and lemon, chill 15 minutes, and serve on greens or bread.