Description
A light and creamy egg salad made with Greek yogurt instead of mayonnaise, packed with protein and bright flavors from mustard, lemon, and fresh herbs.
Ingredients
- 6 large eggs
- 1/3 cup non-fat Greek yogurt
- 1 tablespoon Dijon mustard
- 2–3 tablespoons fresh chives, finely chopped
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon black pepper
- Salt to taste
- Optional: paprika, chopped celery, diced red onion, parsley, or diced pickles
Instructions
- Place eggs in a saucepan and cover with cold water by about 1 inch.
- Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 8–10 minutes.
- Transfer eggs to an ice water bath and cool completely.
- Peel the eggs and slice them in half.
- Separate yolks from whites; place yolks in a bowl and chop the whites.
- Mash yolks with a fork until smooth.
- Add Greek yogurt, Dijon mustard, chives, lemon juice, salt, and pepper; mix until creamy.
- Fold in chopped egg whites until evenly coated.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Chill before serving for best flavor.
- Use fresh herbs for a brighter taste.
- Add celery or onion for extra crunch.
- Pickles or pickle juice add tanginess.
- Serve on toast, crackers, or lettuce wraps.
- Store in an airtight container for up to 4 days.
- Stir before serving if separation occurs.
- Do not freeze as texture will change.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 370mg
