Oven-Baked Hard-Boiled Egg Salad
Ingredients
- 6 eggs
- 1/3 cup plain Greek yogurt
- 2 tsp dijon mustard
- 1/2 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 celery stalks
Preparation
Bake the eggs at 325°F for 22 to 27 minutes on the middle rack.
Place the eggs into an ice bath to cool for 5 minutes.
Chop the eggs using a wire rack or similar method.
In a bowl, mix the chopped eggs with Greek yogurt, dijon mustard, lemon zest, salt, pepper, and chopped celery.
Serve the egg salad as desired.
