Deviled Egg Salad

Man, did I want some egg salad the other day!  

Actually, I've been thinking about egg salad for a few weeks now.  I'm a little wacky to crave egg salad, right?  I should be craving chocolate or pizza, or something with an air of normalcy.

But, I also had a dream that Bobby Flay was trying to seduce me...  So that just goes to show how much I think about food.  (Or maybe I just accidentally proved the point that I was just trying to disprove. Ehh, whatever.  All's fair in love and food.)

This is not your average egg salad.  It does have all the creamy goodness of the egg salads of yore, but it's kicked up a notch with some fresh veggies and deviled-egg-ish seasonings... because who doesn't love a sweet and tangy deviled egg every now and then?  (I bet Bobby Flay does! Eh? Eh?)

Printable recipe HERE

1 dozen hard-boiled eggs
1/3 cup light mayonnaise or Miracle Whip
1/3 cup fat free Greek yogurt
1/8 cup Dijon mustard
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons paprika
1 teaspoon cayenne pepper
1 teaspoon honey or agave nectar
1/2 red bell pepper, minced
1/2 white onion, minced
Salt and pepper to taste
Serve with: endive spears, pretzels, crackers, or fresh veggies

Chop each egg (or just mash them all up with a potato masher) and place in a large bowl.  In another bowl, mix together the mayonnaise, yogurt, Dijon and yellow mustard, vinegar, paprika, cayenne pepper, honey, bell pepper and white onion.  Season to taste with salt and pepper and stir to combine. Add the dressing to the chopped eggs and stir to combine.  

Serve as a dip with veggies, crackers or pretzels, or on a sandwich!