Healthy Egg Salad
A nutritious twist on the classic egg salad, using Greek yogurt instead of mayonnaise for a lighter, protein-packed meal.
Equipment
- saucepan
- mixing bowl
- Ice water bowl
- Chopping board
- knife
Ingredients
- 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.
Instructions
- 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.
Notes
This healthy egg salad is versatile and can be enjoyed in sandwiches, lettuce wraps, or on a bed of greens.