Greek Yogurt Egg Salad
A healthier twist on the classic egg salad, using Greek yogurt instead of mayo.
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Main Ingredients
- 6 large eggs hard-boiled and chopped
- ½ cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- ¼ cup red onion finely chopped
- ¼ cup celery finely chopped
- ¼ cup fresh dill chopped
- to taste salt and pepper
1. In a large mixing bowl, combine Greek yogurt, Dijon mustard, and lemon juice.
2. Add the chopped eggs, red onion, celery, and fresh dill to the bowl. Mix well.
3. Season with salt and pepper to taste. Mix until everything is well combined.
4. Serve immediately or refrigerate for later use.
Calories: 150kcal | Carbohydrates: 5g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 210mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg
Egg Salad, Greek Yogurt, Healthy