I never understood why tea was for two.
I mean, it’s fabulous to have one-on-one time with a special friend. But if I’m making tea (or cocktails) you better believe the more is always the merrier. And summer seems to be filled with these kinds of last minute get togethers. Whether it is a beautiful sunny day and you skip work for a picnic in the park. Or have breakfast plans for a few that quickly turns into brunch for many.
Needless to say, I’m the queen of over-inviting and finding reasons to rally people around my table (or bar). And for these occasions, I have the perfect crowd-pleasing, low-sodium appetizer: Greek yogurt and dill egg salad bites. It’s a refreshing way to kick off any celebration. And because a few eggs and crackers go a long way, your guest list can continue to grow while your shopping list stays small.
The directions are as simple as it gets: boil eggs, smush ingredients, eat. And as for the crackers, I simply used matzoh and flared it up with a brush of oil, a sprinkle of chipotle spice, and a quick bake in the oven. Of course, you can use them plain, buy some rice crackers, or even cut and toast salt-free bread. Or fill up baby romaine or butter lettuce leaves if you want to go gluten and carb-free.
Possibilities. Are. Endless.
So just in case this weekend ends up being the perfect time to get your friends together, make sure you have some boiled eggs and yogurt in the fridge (and cocktails on the bar) so you’re ready to go.
DILL YOGURT EGG SALAD
- 4 hard boiled eggs , shells removed
- One 6-ounce container of 0% FAGE Greek Yogurt
- Handful fresh dill, chopped with a few sprigs leftover for decorating
- 1/2 teaspoon salt-free honey mustard (Mendocino Mustard Hot & Spicy is best) or 1/4 teaspoon salt-free ground mustard
- 1/4 teaspoon salt-free garlic powder
- Freshly ground black pepper, to taste
- Matzoh or rice crackers; toasted no-salt-added bread; or baby butter lettuce for serving
In a medium size bowl, use a fork to smash up the eggs. Add in the yogurt, dill, mustard, and spices. Use the fork to combine until smooth-ish. Then top off crackers, bread, or lettuce with about a tablespoon of egg salad. Top with freshly cracked black pepper and sprigs of fresh dill.
+ Sodium Count: Eggs 70mg per egg; Plain Greek yogurt: 60mg per 6-ounce container, depending on brand