Egg Salad Tea Sandwich

Ingredients:

· 8 large eggs, boiled and peeled

· 1/3 cup Low fat Greek yogurt

· 1Tablespoon of light Mayonnaise

·1 Tbss minced fresh dill (May substitute 1 teaspoon dried dill)

· ¾teaspoon salt

· ½teaspoon ground pepper

· *multigrainbread, Boston lettuce, arugula, and/or tomato slices (*optional)

Directions:

1. For the ultimate hardboiled eggss, place eggs in a pan covered by one inch of water. Do not layer them. Bring water to a boil then switch off heat. Leave eggs for 10 minutes in waterthen rinse with cold water.

2. In the meantime, combithe lowlow-fat Greek yogurt, mayo, salt, pepper, and dill in a mixing bowl.

3. Once peeled, cut the egin halfalf and put them in the food processor. Pulse them until thare choppedped. Be sure to not overdo it--you don't want them pureed. Stin thethe chopped eggs to the yogurt mixture.

4. Spoon 1/3 tocup eggegg salad on multigrain sandwich bread. Add lettuce, arugula, tomato slicto thethe sandwich, if desired. To serve egg salad finger sandwichesimply useuse an egg shape cookie cutter or cut the crusts off of sandwich bread and cutit into 4 triangles.

Tip: Strained Greek yogurt is thicker and will prevent your egg salad frogetting wateryry.