Dilly Egg Salad

Folsom Prison Blues

I'm not really an egg fan, but sometimes I get a mad craving for some egg salad. I took the yolk out of mine after hard boiling them (pups greatly appreciate the treat), but feel free to leave yours in. The first day I ate mine with a Smart Pocket Pita and a slice of Munster cheese. The second day it was great with tortilla chips. If you are not into eggs you can replace the eggs with firm tofu.

6 eggs

1/4 cup of Greek yogurt

teaspoon of fresh dill

1/4 cup of Dijon mustard

1 dill pickle spear

1/4 cup of shredded carrots

1 teaspoon of garlic powder

2 celery sticks

1/4 cup of shredded parsley

Hard boil your eggs (fill pan with water, put eggs in before boiling) cook for fifteen minutes. When you take an egg out it should spin smoothly and you will know its done. While your eggs are boiling add mustard, fresh dill and chopped parsley to a bowl. Chop your dill pickle and celery sticks into small pieces. Add your garlic powder and a few shakes of salt to bowl. Mix well.

When eggs are done, let cold water run over them until they are cool. Peel eggs and place in bowl. I used my kitchen scissors then a potato masher to mix.

Enjoy!!!