Makes 4
This is definitely one of my favorites. Greek yogurt replaces mayonnaise entirely, and only half of the egg yolks wind up in the mix here. Stuff into a pita with tomatoes and arugula and call it a healthy lunch.
8 hard-boiled eggs, whites and yolks separated, whites chopped into ½-inch pieces
½ cup Garlic Yogurt Sauce (here)
1 tablespoon Dijon mustard
Kosher salt
Fresh ground black pepper
¼ cup diced red onion
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh dill
4 whole wheat pocket pitas, halved
3 medium beefsteak tomatoes (preferably yellow), cut into ¼-inch-thick slices
2 cups packed arugula
Combine egg yolks and yogurt sauce in a medium bowl and mash with a fork until smooth. Add the mustard and stir until incorporated. Season to taste with salt and pepper. Add the egg whites, onion, capers, and dill and fold gently to combine. Divide the egg salad among the pita halves and tuck some tomato slices and arugula into each.
NOTE: Add leftover potatoes to this for a killer potato-and-egg salad.