Skinny Egg Salad

• 6 large eggs (boiled)
• 3 -5 tablespoons tahini paste
• 2 teaspoons dill weed or 2 teaspoons fresh dill
• 14 teaspoon salt
• 1 tablespoon mustard or 1 tablespoon Dijon mustard
• 1 -2 tablespoon fat free Greek yogurt
• 1 teaspoon paprika
• 18 teaspoon cayenne
• 14 teaspoon garlic powder
• 14 teaspoon onion powder
• fresh spinach (washed and chopped)

1. Boil the eggs for 15 minutes.
2. Remove the eggs from the burner and let them sit in the boiling water for 5 more minutes.
3. Put the eggs in a bowl of ice water and allow to cool 10-15 minutes.
4. Peel the eggs under cold running water (this will help the shells to come away from the eggs without taking chunks out of your eggs).
5. Once you have peeled your eggs, place them in a large bowl.
6. Cut the eggs in 1/2 the long way.
7. Remove all but 2 yolks.
8. Mash the eggs with a wide tooth fork until they are to the size of your liking.
9. Add all other ingredients to the mashed eggs and mix well with a wooden spoon.
10. Adjust seanonings to your taste.
11. Feel free to drizzle olive oil and a squeeze of lemon over your salad.
12. Yum!

eggs, tahini paste, dill, salt, mustard, greek yogurt, paprika, cayenne, garlic, onion powder, fresh spinach

Taken from www.food.com/recipe/skinny-egg-salad-516948 (may not work)