Turkish-Inspired Egg Salad with Chili Garlic Butter

Ingredients

• 16 egg(300g)
• 20.25 cup plain yogurt(60g)
• 30.25 cup mayonnaise(60g)
• 42 tablespoon chili garlic butter(28g)
• 51 tablespoon fresh mint(2g)
• 61 tablespoon chives(3g)
• 71 tablespoon dill(2g)
• 81 teaspoon lemon zest(2g)
• 90.5 teaspoon salt(3g)
• 100.25 teaspoon black pepper(1g)

Instructions

1. 1Boil 6 eggs until hard-boiled, then transfer to ice water to cool.
2. 2Peel and chop the eggs into small pieces.
3. 3In a small pan, melt butter and add chili and garlic to make chili garlic butter.
4. 4In a large bowl, combine yogurt and mayonnaise.
5. 5Add the chopped eggs, chili garlic butter, mint, chives, dill, lemon zest, salt, and pepper.
6. 6Mix everything together until well combined.
7. 7Transfer to an airtight container and refrigerate until ready to serve.