Ingredients
Low-fat Greek yogurt
Mayonnaise
Black pepper
Salt
Boiled eggs
Fresh dill
Directions
Boil the eggs.
Assemble the other ingredients.
Note about the yogurt: Strained yogurt is thicker and will prevent your egg salad from getting watery. Greek yogurt is already strained. I used the Fage brand, because it is particularly thick and creamy; however, it is more expensive than unstrained yogurt.
Cut the eggs in half and put them in the food processor bowl. Pulse them until they are chopped. Don't overdo it--you don't want them pureed. It took 10-12 quick pulses for me. Of course, you can chop them with a knife, if you prefer.
Mince the dill. Don't include the dill stalks, just chop the lacy part.
In a separate bowl, combine the yogurt, mayo, salt, pepper, and dill.
Combine the yogurt mixture with a fork.
Add the chopped eggs.
Combine everything with the fork, using a light touch.
