Healthy Egg Salad

I don't have many good things to say about this recipe, but I think that's mainly my fault.  I accidentally spilled a TON of pepper in there and that was just about all you could taste.  We managed to swallow some down but it was not good and the husband wishes I had just stayed with a regular egg salad recipe.

Healthy Egg Salad

Ingredients:

• 8 large eggs, boiled and peeled
• 1/3 cup low-fat Greek yogurt
• 1 tablespoon mayonnaise
• 1 tablespoon minced fresh dill
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions:

1. Cut each egg in half and place in food processor bowl. 
2. Pulse 10-12 times until eggs are broken up into small pieces, being careful not to overdo it and puree the eggs. (Or, chop the eggs with a knife.) 
3. In a separate large bowl, use a fork to whisk together the yogurt, mayonnaise, dill, salt, and pepper.
4. Add the chopped eggs and mix lightly with the fork until well combined.

My changes:

• As I said, I used WAY too much pepper and that was not good.
• It was also a bit dry.  I'd recommend more yogurt.