Egg Salad with Greek Yogurt - Cooperative Extension: Food & Health - University of Maine Cooperative Extension

https://youtu.be/nq0b1hBufsM Recipe Ingredients and Instructions to Download and Print: Egg Salad with Greek Yogurt (PDF) Makes 4 servings | Serving size: 1/2 cup Ingredients 6 hard boiled eggs 1/4 cup nonfat plain Greek yogurt 2 teaspoons lemon juice 1 teaspoon dried minced onion or 1 Tablespoon fresh green onion 1/2 cup celery, diced (optional) 1/4 teaspoon