Light Egg Salad

Light Egg Salad

Adapted from Super Natural Every Day

Ingredients

Serves 2 - 4

3 tablespoons Greek yogurt, plus more if needed

4 large free-range eggs

¼ teaspoon fine grain sea salt

pinch of ground black pepper

pinch of fresh thyme, plus more if needed

Directions

Put the eggs in medium saucepan and cover with cold water by ½-inch. Bring to a gently boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for 7 - 8 minutes. When the eggs are through cooking, place the saucepan under cold running water for about 3 minutes, long enough to stop the cooking.

In the meantime, in a medium bowl combine Greek yogurt, salt, pepper and thyme. Set aside.

Carefully peel the eggs. Put them in the Greek yogurt bowl and mash with a fork.

Don’t over do it, the eggs should retain some of their texture.

If you want the egg salad to be more creamy, add more Greek yogurt, one tablespoon at a time.

Serve.