In the Kitchen: Egg flights and egg salad with homemade mayo

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-bought mayonnaise

Greek yogurt reduces calories while maintaining creaminess

Steam the eggs in a pot with a colander over simmering water for 12 minutes for hard-boiled eggs.

Transfer the eggs to a bowl of ice water to cool.

Peel the eggs and mash them with a fork until chunky, not paste-like.

Add lemon zest to the mashed eggs.

Squeeze in some lemon juice to taste.

Mix in 1/4 cup mayonnaise with the egg mixture.

Add diced celery and chopped green onions to the mixture.

Incorporate fresh dill into the egg salad mixture.

Spread lettuce on a plate or cutting board.

Spoon the egg salad mixture onto the lettuce.

Top each serving with a slice of avocado and additional fresh dill.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens