Skinny Egg Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 6 large eggs (boiled)
• 3 -5 tablespoons tahini paste
• 2 teaspoons dill weed or 2 teaspoons fresh dill
• 1/4 teaspoon salt
• 1 tablespoon mustard or 1 tablespoon dijon mustard
• 1 -2 tablespoon fat free greek yogurt
• 1 teaspoon paprika
• 1/8 teaspoon cayenne
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• fresh spinach (washed and chopped)

Recipe

• 1 boil the eggs for 15 minutes. remove the eggs from the burner and let them sit in the boiling water for 5 more minutes.
• 2 put the eggs in a bowl of ice water and allow to cool 10-15 minutes. peel the eggs under cold running water (this will help the shells to come away from the eggs without taking chunks out of your eggs).
• 3 once you have peeled your eggs, place them in a large bowl. cut the eggs in 1/2 the long way. remove all but 2 yolks. mash the eggs with a wide tooth fork until they are to the size of your liking.
• 4 add all other ingredients to the mashed eggs and mix well with a wooden spoon. adjust seanonings to your taste. feel free to drizzle olive oil and a squeeze of lemon over your salad. yum!