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Egg Salad with Greek Yogurt

Egg Salad with Greek Yogurt: Creamy, Healthy Delight

Enjoy a creamy, healthy twist on a classic egg salad with Greek yogurt for a high-protein, gluten-free meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 large Hard-Boiled Eggs Main protein source
  • 1 cup Greek Yogurt Healthier mayo alternative
  • 2 tablespoons Dijon Mustard Provides a tangy kick
  • 1 tablespoon Pickle Juice Adds acidity
  • 2 tablespoons Chopped Green Onions Give a crisp bite
  • ½ cup Diced Dill Pickles Contributes crunch
  • 1 tablespoon Fresh Dill Enhances freshness
  • Salt Essential seasoning
  • Pepper Essential seasoning

Equipment

  • mixing bowl
  • Pot
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Prepare Hard-Boiled Eggs. Cook your large hard-boiled eggs. Boil, simmer for 9-12 minutes, cool, peel, and chop.
  2. Mix Yogurt Base. In a bowl, combine Greek yogurt, Dijon mustard, and pickle juice, blend until smooth.
  3. Add Fresh Ingredients. Fold in chopped eggs, green onions, and dill pickles, ensuring everything is evenly combined.
  4. Incorporate Fresh Herbs. Add finely chopped fresh dill, stir gently to enhance flavor.
  5. Chill and Serve. Refrigerate for at least 30 minutes before serving on bread or greens.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 6gProtein: 23gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 370mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Cool hard-boiled eggs completely before chopping. Taste and adjust seasoning as needed. Store leftovers in a sealed container for up to 4-5 days.

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