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Healthy Egg Salad with Greek Yogurt

A creamy and crunchy healthy egg salad made with Greek yogurt, perfect for any gathering.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces hard-boiled eggs Make sure to boil and cool them properly for easier peeling.
  • 1/4 cup Greek yogurt Replaces mayonnaise for a healthier option.
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice Adds brightness to the salad.
Vegetables
  • 1/4 cup diced celery For crunch.
  • 1/4 cup diced red onion For flavor.
Seasoning
  • Salt and pepper to taste
  • Optional: chopped fresh herbs (e.g., dill or parsley) For additional flavor.

Method
 

Preparation
  1. Start by boiling four large eggs. Place them in a pot, cover with water, and bring to a boil.
  2. Once boiling, cover with a lid and turn off the heat. Let them sit for about 10-12 minutes.
  3. Transfer them to an ice bath until cooled.
  4. Once the eggs have cooled sufficiently, peel them and chop them into bite-sized pieces.
Mixing
  1. In a mixing bowl, add the chopped eggs, Greek yogurt, Dijon mustard, and lemon juice.
  2. Toss in the diced celery and red onion.
  3. Sprinkle salt and pepper to taste.
  4. If you’re feeling adventurous, mix in some chopped fresh herbs for added zest.
  5. Gently fold all the ingredients together until combined.
  6. Taste and adjust the seasoning if needed.
Serving
  1. You can serve this delightful salad on toast, in a sandwich, or on a fresh bed of greens.

Notes

Your Healthy Egg Salad with Greek Yogurt can be stored in an airtight container in the refrigerator for up to 3 days. If you wish to freeze it, portions can be stored in the freezer, but keep in mind that the texture may change upon thawing. For the best flavor and consistency, enjoy it fresh!