Description
A delicious and lighter take on classic egg salad, made with Greek yogurt, celery, and fresh herbs for a satisfying and nutritious meal.
Ingredients
Scale
- 6 large eggs
- 1/4 cup plain Greek yogurt (full-fat or 2% recommended)
- 2 tablespoons mayonnaise (light or regular)
- 2 ribs celery, finely chopped
- 1 tablespoon fresh chives or green onions, finely chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- 1. Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat.
- 2. Remove from heat, cover, and let stand for 10-12 minutes.
- 3. Prepare an ice bath. Transfer eggs to the ice bath to chill for at least 10 minutes.
- 4. Peel the cooled eggs and place them in a medium bowl. Mash to desired consistency using a fork or potato masher.
- 5. In a separate small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, and lemon juice (if using).
- 6. Add the chopped celery and chives to the mashed eggs.
- 7. Pour the dressing over the egg mixture and gently stir to combine.
- 8. Season with salt and freshly ground black pepper to taste.
- 9. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Avoid freezing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g