Dilly Egg Salad

Ingredients

eggs hard-boiled, peeled, cooled

24 large

Greek yogurt full-fat plain

3/4 cup

mayonnaise

3/4 cup

celery finely chopped

3 cup

green onions finely chopped, white and green parts

6

fresh dill chopped

3/4 cup

Dijon mustard

3 tsp

capers

4 1/2 tbsp

caper brine

4 1/2 tsp

lemon zest

3 tsp

salt kosher

1 1/2 tsp

black pepper freshly ground

1 1/2 tsp

Method

1. 01Place eggs in a steamer basket fitted in a saucepan with water on the bottom. Bring to a boil, cover, simmer on medium-low for 12 minutes. Cool and peel under running cold water. Cut in half.12 min
2. 02In a medium bowl, mix yogurt, mayo, celery, green onions, dill, capers, caper brine, lemon zest, and mustard.
3. 03Add egg yolks to the yogurt mixture and mash with a fork until creamy. Chop egg whites finely and fold in.
4. 04Season with salt and pepper.
5. 05Refrigerate until ready to use.