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Egg Salad with Greek Yogurt

A creamy, tangy twist on a classic dish that combines protein-rich eggs with Greek yogurt, perfect for lunches or snacks.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Course, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces hard-boiled eggs
  • 1/4 cup Greek yogurt Can substitute with plain or vegan yogurt if needed.
  • 1 tablespoon Dijon mustard
  • 1/4 cup chopped celery
  • 2 tablespoons chopped green onions
  • to taste Salt and pepper Adjust to preference.
  • to taste Paprika Optional for garnish.

Method
 

Preparation
  1. Start by having four hard-boiled eggs ready. If not prepared, place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let it sit for 12 minutes, then place in cold water.
  2. In a mixing bowl, scoop out 1/4 cup of Greek yogurt and add in the Dijon mustard. Stir until smooth.
  3. Finely chop the celery and green onions.
  4. Once the eggs are cool, peel and chop them into small pieces. Mash them slightly for creaminess if desired.
  5. Add the chopped eggs, celery, and green onions to the yogurt mixture. Season with salt and pepper to taste. Blend gently with a spatula until combined.
  6. If desired, sprinkle paprika on top for garnish before serving.

Notes

Store in an airtight container in the refrigerator for 3 to 5 days. Freezing is not recommended due to texture changes. Reheat leftovers gently in the microwave.