Healthy Egg Salad
This Healthy Egg Salad is packed with protein, fresh flavors and made healthier with Greek yogurt in place of mayo! Enjoy this on a sandwich, lettuce wrap, with crackers or straight from the bowl!
Servings: 4
Ingredients
- 8 hard-boiled eggs peeled and finely chopped
- 1/4 cup plain Greek yogurt
- 1 Tbsp Dijon mustard
- 2 tsp lemon juice
- 1 Tbsp relish
- 1 clove garlic minced
- 2 Tbsp celery finely chopped
- 2 Tbsp fresh chives chopped
- 1 Tbsp fresh dill chopped
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Use my fool-proof method for making hard-boiled eggs or you can boil them on the stove (see my notes below).
- Once the hard-boiled eggs have cooled, peel and finely chop them. Add the eggs to a large bowl along with rest of the ingredients, mixing well. The yolks will become creamy as you stir.
- Cover and chill the egg salad at least 30 minutes before serving or store in a sealed airtight container in the fridge until ready to serve.
Notes
*To make hard-boiled eggs on the stove, place eggs in a large saucepan and cover them with cool water by 1 inch. Bring water to a boil over medium-high heat. Once at a rolling boil, let it boil for about 1 minute, then cover the pot and remove from heat. Let the eggs sit in hot water for about 10-12 minutes. Immediately transfer the eggs to a bowl of ice water or run eggs under cold water and let them cool for 5-10 minutes. This makes them easier to peel.
Nutrition
Serving: 1/4th of recipe | Calories: 175kcal | Carbohydrates: 4.6g | Protein: 14.1g | Fat: 10.6g | Saturated Fat: 3.3g | Cholesterol: 373mg | Sodium: 333.7mg | Fiber: 0.2g | Sugar: 2.8g