Egg Salad

Step 1

Preheat oven to 350

Step 2

Grease a loaf pan with oil

Step 3

Crack eggs into the loaf pan

Step 4

Set the loaf pan in a larger dish

Step 5

Add water in the bigger dish up to the level of eggs

Step 6

Bake for 25-35 minutes (cooking time will vary depending on the exact size and type of dishes you use)

Step 7

Allow eggs to cool before using a spatula to release the eggs from the pan

Step 8

Chop the eggs into small pieces. For a creamier texture, mash a couple of the eggs with a fork.

Step 9

In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, pickle juice, dill, garlic powder, salt, and pepper. Adjust the seasoning to taste.

Step 10

Add the chopped eggs to the bowl with the dressing. Gently fold the eggs into the mixture until evenly coated.

Step 11

Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld. Serve on toasted bread, in wraps, with crackers, or on thick slices of tomato.