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
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