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Recipes
Light Egg Salad
Skip the mayo! We’ve replaced the full fat with light and tangy Greek yogurt.
Briny capers and fresh dill brighten the flavor. Add hot sauce to taste.
Serves 4-6
• 12 extra-large eggs, hard boiled
• 1/2 medium red onion
• 2 stalks celery with leaves
• 1 handful fresh dill
• 2 tablespoons capers
• 1/3 cup Greek yogurt, plain
• 2 tablespoons dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce, optional
• 1 teaspoon kosher salt
• 1 handful fresh dill, plus sprigs for garnish
• fresh ground black pepper to taste
1. Make sure Food Processor is unplugged.
2. Assemble Food Processor; add the processing blade to the spindle.
3. Add onion, celery and dill to the processing bowl.
4. Lock lid into position on the food processor bowl.
5. Plug cord into electric outlet.
6. PULSE the onion, celery, and dill until coarsely chopped. Add the capers through
the feed chute and PULSE twice.
7. Unlock and remove the lid. Add the cooled hard boiled eggs to the processing bowl.
8. PULSE 3 to 6 times to break up the eggs.
CAUTION:
Do not over-process. Stop when the eggs look fluffy.
9. Transfer the chopped egg, onion, celery, dill and caper mixture to a bowl and add
the remaining ingredients. Use a fork to combine well.
10. Add hot sauce, salt and black pepper to taste.
Recipes
