Description
This low calorie egg salad recipe delivers all the creamy, savory goodness you love, without the guilt. This egg salad is packed with protein, ready in minutes, and perfect for sandwiches, snacks, or a light lunch. Enjoy this comfort food almost daily! Pair it with toasted bread or crackers for a satisfying meal.
Ingredients
- Hard-boiled Eggs: 6 large (peeled and chopped)
- Greek Yogurt: 1/2 cup plain, non-fat
- Dijon Mustard: 1 tbsp
- Lemon Juice: 1 tsp fresh
- Celery: 1/4 cup finely chopped
- Red Onion: 2 tbsp finely chopped
- Fresh Dill: 1 tbsp chopped (or 1 tsp dried)
- Salt: 1/4 tsp (or to taste)
- Black Pepper: 1/8 tsp (or to taste)
Instructions
- Prepare Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-10 minutes. Transfer eggs to an ice bath to cool.
- Peel and Chop: Once cooled, peel the eggs and roughly chop them.
- Combine Ingredients: In a medium bowl, combine chopped eggs, Greek yogurt, Dijon mustard, and lemon juice.
- Add Aromatics: Add chopped celery, red onion, and fresh dill to the bowl.
- Season: Season with salt and black pepper to taste.
- Mix Gently: Gently mix all ingredients until well combined, being careful not to mash the eggs.
- Chill: Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve: Serve chilled on bread, crackers, lettuce wraps, or enjoy as a standalone snack.
Notes
- Substitutions: For a richer flavor, use full-fat Greek yogurt or add a tablespoon of avocado mayonnaise. You can also substitute the red onion with scallions.
- Make Ahead: Egg salad can be made up to 24 hours in advance. Store in an airtight container in the refrigerator.
- Storage: Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
- Reheating: Egg salad is best served cold and does not require reheating.
- Serving Suggestions: Serve on whole-wheat bread, crackers, lettuce cups, or with sliced vegetables. Add a sprinkle of paprika for visual appeal.
Nutrition
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