Skinny Egg Salad

• 6 whole Large Eggs
• 1/2 cups Plain Greek Yogurt
• 1 Tablespoon Mayonnaise
• 1 teaspoon Dijon Mustard
• 1 teaspoon Garlic Powder
• 1 Tablespoon Fresh Chives, Chopped
• 1/2 teaspoons Sugar
• 1/2 teaspoons Smoked Paprika
• 3/4 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 6 whole Sandwich Rolls Or Sandwich Bread, For Serving (optional)
• 1 cup Baby Spinach, For Serving (optional)

1. Place the eggs in a large saucepan, and fill the saucepan with just enough water that it covers the eggs. Bring the eggs to a boil and then remove pan from heat. Cover and let the eggs stand in the water for 18-20 minutes.
2. Drain the water and transfer the eggs to a bowl. Refrigerate for 1 hour or pour ice over the eggs to cool them down immediately.
3. Peel the eggs and give them a rough chop (whites and yolks included). Place them in a large bowl along with the yogurt, mayo, mustard, garlic powder, chives, sugar, smoked paprika, salt and pepper. Fold the ingredients together and adjust the seasoning to taste.
4. Serve on rolls or sandwich bread with baby spinach. Will keep in an airtight container for 2-3 days. Enjoy!

eggs, greek yogurt, mayonnaise, dijon mustard, garlic, fresh chives, sugar, paprika, salt, black pepper, sandwich rolls, baby spinach

Taken from tastykitchen.com/recipes/salads/skinny-egg-salad/ (may not work)