Healthy Egg Salad Greek Yogurt (Print)
A fresh, protein-packed salad with Greek yogurt, herbs, and lemon. Ideal for sandwiches or light meals.
# Ingredients:
→ Main Ingredients
01 -
6 large eggs
02 -
60 millilitres plain Greek yogurt
03 -
30 millilitres mayonnaise
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5 millilitres Dijon mustard
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15 millilitres freshly chopped chives or green onions
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15 millilitres freshly chopped dill or parsley
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5 millilitres fresh lemon juice
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Salt, to taste
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Freshly ground black pepper, to taste
# Steps:
01 -
Arrange eggs in a saucepan and cover with cold water; bring to a boil over medium-high heat, then immediately cover, remove from heat, and let sit for 10 to 12 minutes. Transfer eggs to an ice bath until thoroughly cooled.
02 -
Once cooled, peel eggs and coarsely chop into bite-sized pieces.
03 -
In a medium bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
04 -
Gently fold the chopped eggs, chives, and dill into the dressing mixture until evenly coated.
05 -
Taste and adjust seasoning as needed. Serve chilled on whole grain bread, in wraps, or with lettuce leaves.
# Additional Notes:
01 -
For added texture, stir in diced celery or pickles.
02 -
Substitute all mayonnaise with Greek yogurt for a lighter version.
03 -
Keeps refrigerated for up to 3 days in an airtight container.