Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]


6 hard-boiled eggs
2 tablespoons plain Greek yogurt (I typically use 2% Chobani)
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
dash of Worcestershire sauce
kosher or sea salt and freshly ground pepper to taste
optional toppings or mix-ins: chopped greens olives, avocado, fresh basil or dill
Toasted whole-grain bread (or bead of choice) or tomatoes for serving


  • Slice the eggs in half, remove the yolks, and place the yolks in a mixing bowl. (Keep the whites on the cutting board.)
  • Mash the yolks, then add the yogurt, mayonnaise, Dijon, Worcestershire, and salt and pepper.
  • Chop the egg whites, add to the bowl along with the optionals add-ins, and stir to combine.
  • Spread the mixture over toast or stuff into a hollowed-out tomato, on cucumber rounds, or whatever else sounds good to you. Top with optional garnishes, as desired.


This recipe can easily be doubled and will last several days stored, covered, in the refrigerator.

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