Greek Yogurt Egg Salad

This Greek yogurt egg salad is a different twist from the classic egg salad, offering a lighter yet equally satisfying option for health-conscious foodies. This dish takes the beloved creamy texture and comforting flavors of traditional egg salad and elevates them with the tangy zest and nutritional benefits of Greek yogurt. By substituting mayonnaise with Greek yogurt, this recipe not only cuts down on calories and fats but also adds a delightful tanginess that complements the richness of the eggs. The result is a refreshingly creamy salad, perfect for a nutritious lunch or snack.

The base of this salad consists of hard-boiled eggs, the whites finely chopped to create a pleasing texture. The egg yolks are mixed in a medium-sized bowl with a generous dollop of thick, plain Greek yogurt, and a touch of Dijon mustard for a hint of sharpness. The inclusion of finely chopped chives and dill adds an aromatic freshness. Celery or pickles introduce a crunchy contrast. Together, these ingredients meld into a harmonious blend of textures and tastes. I like to top it off with thinly sliced radish for a peppery spice to contrast the creaminess of the egg salad.

Serving this Greek yogurt egg salad is versatile; it can be spread on whole-grain bread or a wrap, dolloped atop a bed of mixed greens for a salad, or simply enjoyed on its own for a quick and easy protein boost. For those looking to add a personal twist, the recipe can be customized with additional ingredients such as capers, olives, or a sprinkle of smoked paprika for a smoky depth. Whether you're a long-time fan of egg salad or searching for a healthier alternative to your lunchtime routine, this Greek yogurt version promises a delightful and nutritious option that's easy to make and a pleasure to eat.

egg salad, healthy, greek yogurt, herbs, quick and easy

breakfast, lunch

Yield: 2

Author: Erika Barnett

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Greek Yogurt Egg Salad

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Greek yogurt egg salad is a creamy and protein-packed twist on the classic dish, combining hard-boiled eggs with greek yogurt, dijon mustard, fresh herbs, and pickles or celery for crunch. It's a refreshing alternative to traditional mayonnaise-based egg salads, offering a tangy and lighter option that's perfect for sandwiches, wraps, or enjoying on its own.

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Ingredients

• 4 hard-boiled eggs
• ¼ cup greek yogurt
• 1 tsp dijon mustard
• 1 tsp lemon juice
• 1 tsp fresh dill, finely chopped
• 1 tsp fresh chives, finely chopped
• 1 tbsp pickles or celery, finely diced
• salt and pepper to taste
• 1 radish, thinly sliced

Instructions

1. Place eggs in a small pot and cover with water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 10-12 minutes.
2. Transfer the eggs to a bowl of ice water and chill for 8-10 minutes.
3. Peel the eggs and cut them in half. Scoop out the yolks and add them to a medium-sized mixing bowl. Add the greek yogurt, dijon mustard, lemon juice, and herbs. Combine well.
4. Roughly chop the egg whites and add them to the bowl along with the celery or pickles and mix—season with salt and pepper to taste.
5. Garnish with thinly sliced radish. Enjoy this egg salad on toast, in a wrap or sandwich, or just on its own!

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