Description
This healthy egg salad recipe is rich in protein and has significantly fewer calories than the average egg salad! Our mixture of greek yogurt, mayonnaise, and dijon allows for the classic egg salad flavor along with a healthier twist and extra creaminess! It takes only a few minutes to mix together this versatile meal-prepped lunch.
Ingredients
1/2 cup plain Greek yogurt, fat-free if desired
3 tablespoons mayonnaise
1 teaspoon Dijon mustard or 1 1/2 teaspoon yellow mustard
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
6 large hard-boiled eggs, peeled and chopped* See Tip
1 to 2 teaspoons chopped fresh dill or chives, if desired
Instructions
- Whisk yogurt, mayonnaise, mustard, salt and pepper in a medium bowl.
- Add eggs and herbs if using and stir until completely combined and creamy. Serve immediately or chill.
Notes
To Hard Boil Eggs:
- Place eggs in the bottom of a large saucepan. Cover generously with tap water.
- Place over high heat and bring to a boil. Boil for 1 minute.
- Cover and remove the pan from the heat. Let the eggs sit in the boiling hot water for 10 minutes.
- Meanwhile, set up a bowl of ice water.
- Drain the eggs and transfer the eggs to the ice water. Let cool for one to two minutes.
- Then crack and peel under running tap water.
Make Ahead: Keep in an air-tight container in the refrigerator for up to four days. Stir well before serving.
- Prep Time: 5 mins
- Active Time: 25 mins
- Cook Time: 10 mins
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 211
- Sugar: 1 g
- Fat: 15 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 14 g