Healthy Egg Salad

A nutritious twist on the classic egg salad, using Greek yogurt instead of mayonnaise for a lighter, protein-packed meal.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 4 servings

Course: Lunch, Snack

Cuisine: American

Calories: 180

6 large Eggs The star of the dish! Eggs are packed with protein and essential nutrients.
1/4 cup Plain Greek yogurt This creamy alternative to mayonnaise adds protein and a tangy flavor.
1 tablespoon Dijon mustard Adds a zesty kick that complements the eggs perfectly.
1 tablespoon Apple cider vinegar Provides acidity and brightness to balance the flavors.
1/4 cup Celery, finely chopped Adds a satisfying crunch and freshness.
1/4 cup Red onion, finely chopped Offers a mild sweetness and a pop of color.
to taste Salt Essential for seasoning and enhancing the overall flavor.
to taste Pepper Essential for seasoning and enhancing the overall flavor.
1/4 cup Fresh dill or parsley, chopped For garnish, adding a burst of color and freshness.

Place the eggs in a saucepan and cover them with water, ensuring the water is about an inch above the eggs. Bring the water to a boil over medium-high heat.
Once boiling, cover the pot and remove it from the heat. Let the eggs sit in the hot water for 12 minutes.
Transfer the eggs to a bowl filled with ice water and let them sit for about 5 minutes to cool.
Peel the cooled eggs and chop them into small pieces.
In a large mixing bowl, combine the Greek yogurt, Dijon mustard, and apple cider vinegar. Stir until smooth.
Gently fold in the chopped eggs, celery, and red onion. Mix until well combined, being careful not to mash the eggs too much.
Season with salt and pepper to taste. Mix gently to combine.
Serve immediately or chill in the fridge for a bit to enhance the flavors.

This healthy egg salad is versatile and can be enjoyed in sandwiches, lettuce wraps, or on a bed of greens.