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Categories:
eggs Greek yogurt mayonnaise Dijon mustard garlic fresh chives sugar paprika salt black pepper sandwich rolls baby spinach
Viewed: 32 - Published at: 2 years agoIngredients
- 6 whole Large Eggs
- 1/2 cups Plain Greek Yogurt
- 1 Tablespoon Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 teaspoon Garlic Powder
- 1 Tablespoon Fresh Chives, Chopped
- 1/2 teaspoons Sugar
- 1/2 teaspoons Smoked Paprika
- 3/4 teaspoons Salt
- 1/2 teaspoons Black Pepper
- 6 whole Sandwich Rolls Or Sandwich Bread, For Serving (optional)
- 1 cup Baby Spinach, For Serving (optional)
Method
- Place the eggs in a large saucepan, and fill the saucepan with just enough water that it covers the eggs. Bring the eggs to a boil and then remove pan from heat. Cover and let the eggs stand in the water for 18-20 minutes.
- Drain the water and transfer the eggs to a bowl. Refrigerate for 1 hour or pour ice over the eggs to cool them down immediately.
- Peel the eggs and give them a rough chop (whites and yolks included). Place them in a large bowl along with the yogurt, mayo, mustard, garlic powder, chives, sugar, smoked paprika, salt and pepper. Fold the ingredients together and adjust the seasoning to taste.
- Serve on rolls or sandwich bread with baby spinach. Will keep in an airtight container for 2-3 days. Enjoy!
