Chunky Healthy Egg Salad

In a medium pot, add eggs and add water to 1 inch above the eggs. Bring to a boil, cover and simmer for 15 minutes. Then drain off the hot water. Run cold water into the pot with the eggs and allow them to cool for about 1 minute. Wait for eggs to cool, then remove the shells.

Slice the eggs into sixths, add them into a bowl with tomatoes, chives and parsley. Gradually mix together.

In a small bowl, add Greek yogurt, mayonnaise, onion powder and lemon juice. Mix until well combined. Add this into the egg mixture and mix until well incorporated. Taste test to see if you need salt and pepper.

Serve as a sandwich, top on crackers or serve on a bed of lettuce. Cover and refrigerate for up to 2 days.

Notes: To make it lower calorie and less cholesterol, add more egg whites and take out some of the yolk.

Place the egg shells in your garden for extra nutrition in your garden, plus put around plants to keep snails away.