Description
A light and refreshing egg salad made healthier with Greek yogurt and fresh herbs, perfect for summer gatherings.
Ingredients
Scale
- 6 hard-boiled eggs
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1/4 cup diced celery
- 1/4 cup diced red onion
- Salt and pepper to taste
- Chopped fresh herbs (such as dill or parsley) for garnish
Instructions
- Peel the hard-boiled eggs and chop them into small pieces.
- In a large bowl, combine the Greek yogurt, Dijon mustard, olive oil, diced celery, and diced red onion.
- Add the chopped eggs to the bowl and mix gently until well combined.
- Season with salt and pepper to taste.
- Garnish with chopped fresh herbs.
- Serve the egg salad on bread, in lettuce wraps, or by itself.
Notes
Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 186mg