Description
A classic egg salad with a refreshing twist of dill, perfect for sandwiches or crackers.
Ingredients
Scale
- 6 whole hard-boiled eggs
- 4 hard-boiled egg whites, chopped
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons fresh dill, finely chopped
- 1 teaspoon fresh chives, finely chopped
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/8 teaspoon paprika
- 1/2 teaspoon fresh lemon juice (optional)
Instructions
- Prepare hard-boiled eggs by placing them in a pot and covering them with cold water. Bring to a boil, then cover and let sit for 10-12 minutes. Cool the eggs in an ice bath, peel, and set aside.
- Chop the four hard-boiled egg whites into small pieces and add to a medium bowl.
- Chop the remaining whole eggs and add to the bowl.
- Add Greek yogurt, mayonnaise, and Dijon mustard to the bowl.
- Add dill, chives, salt, pepper, paprika, and lemon juice. Mix until creamy, but do not overmix.
- Serve in a sandwich, on a bagel, or atop crackers. Enjoy immediately or store in the refrigerator for up to 5 days.
Notes
Consider adding lemon juice just before serving for an extra fresh kick.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 230
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg