Potato Egg Salad

Egg Salad meets Potato Salad for this creamy spread with a kick, which is so delicious on toast!

Servings: 6

Ingredients:

• 4 eggs

• 1 russet potato, washed

• ½ cup mayo

• ½ cup greek yogurt

• 1½ tsp black pepper

• 1 tsp minced green chili (add an extra ½ tsp if you want more spice)

• ¼ tsp salt

Directions:

1. Boil eggs and the whole potato for 12 minutes

2. Remove eggs from boiling water and let cool in ice bath and let potato cool separately

3. Once cooled, peel eggs and potato

4. Shred eggs and potato into a large mixing bowl

5. Add mayo, greek yogurt, black pepper, minced green chili and salt

6. Mix well and serve on toast or in a sandwich

7. Enjoy!

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