2teaspoonsfinely chopped fresh dill, plus more to taste, if needed
Squeeze of fresh lemon juice, 1/2 teaspoon or so
Salt and pepper to taste
10sliceshearty whole-grain bread
Instructions
Cut the eggs into quarters and place in a medium bowl. Add the mayo, yogurt, dill, and lemon.
Using a fork, combine and lightly mash the mixture until the ingredients are mixed and the eggs are the desired size. I prefer my egg salad with pretty good texture - so I try to keep the stirring/mashing to a minimum.
Add salt and pepper to taste and lightly combine.
Refrigerate, covered, until ready to serve on sandwiches.