Description
This Healthy Egg Salad with Greek Yogurt is a protein-packed, creamy, and tangy twist on the classic egg salad. Using Greek yogurt instead of mayonnaise reduces the fat content while adding a boost of probiotics and creaminess. It’s perfect for a nutritious lunch or light dinner, served on whole grain bread, crisp lettuce wraps, or as a dip for fresh veggies.
Ingredients
Egg Salad
- 6 large hard-boiled eggs, peeled and chopped
- 1/3 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 celery stalk, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then remove from heat, cover, and let them sit for 10-12 minutes. Cool eggs in ice water, peel, and chop them into bite-sized pieces.
- Mix the dressing: In a large bowl, combine the Greek yogurt, Dijon mustard, and lemon juice. Whisk until smooth and creamy.
- Add veggies and herbs: Stir in the finely chopped celery, red onion, and fresh dill to the yogurt mixture for crunch and fresh flavor.
- Combine eggs with dressing: Gently fold the chopped eggs into the yogurt mixture, making sure not to overmix to keep some texture.
- Season: Add salt and freshly ground black pepper to taste. Adjust seasoning and lemon juice if needed.
- Chill and serve: Refrigerate the egg salad for at least 30 minutes to allow flavors to meld. Serve on whole grain bread, with lettuce wraps, or alongside fresh vegetables.
Notes
- For a spicier kick, add a pinch of smoked paprika or a dash of hot sauce.
- Can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
- For extra crunch, sprinkle in some chopped pickles or capers.
- Use free-range eggs for the best flavor and quality.
- Substitute dill with chives or parsley if preferred.
