Quick and Easy Egg Salad

Ingredients:

6 Hard-boiled Eggs

2 tsp dijon mustard

4 tbsp low fat plain Greek yogurt

2 tbsp fresh chives, finely chopped

1/4 tsp salt

1/4 tsp paprika

2 dill pickle spear, finely chopped

2 romaine lettuce leaves*

Directions:

Peel and chop the eggs and put in a medium sized bowl.

Add dijon mustard, Greek yogurt, chives, salt, paprika and pickles.

Stir gently until combined. Refrigerate leftovers in an airtight container up to 3 days.

Makes 2 servings

Per serving:

1 lean

3 condiments

1/2 optional snack