• 8 large eggs, boiled and peeled
  • ⅓ cup of low-fat Greek yogurt
  • 1 tablespoon of mayonnaise
  • 1 tablespoon of minced fresh dill (may substitute 1 teaspoon of dried dill)
  • ¾ teaspoon of kosher salt
  • ½ teaspoon of freshly ground black pepper

Cut each egg in half and place in food processor bowl.

Pulse 10-12 times until eggs are broken up into small pieces, being careful not to overdo it and puree the eggs.

In a separate large bowl, use a fork to whisk together the yogurt, mayonnaise, dill, salt and pepper. Add the chopped eggs and mix lightly with the fork until well combined.