Description

Greek Yogurt Egg Salad is a refreshing, protein-rich twist on a classic, combining hard-boiled eggs with creamy Greek yogurt, crisp vegetables, and fresh herbs for a light and flavorful meal or snack.

Ingredients

6 large hard-boiled eggs

1/2 cup Greek yogurt

1 tablespoon Dijon mustard

1/2 cup finely chopped celery

1/4 cup finely diced red onion

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

1 tablespoon lemon juice

Salt and pepper to taste

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Instructions

Boil eggs until hard-boiled, peel, and chop into small pieces.
In a large bowl, mix Greek yogurt, Dijon mustard, celery, red onion, dill, parsley, lemon juice, salt, and pepper.
Gently fold in the chopped eggs until evenly combined.
Taste and adjust seasoning as needed.
Cover and refrigerate for at least 30 minutes before serving.
Serve chilled with fresh herbs, on bread, in lettuce wraps, or with crackers.

Notes

Add diced avocado or pickles for extra texture and flavor.
Stir in sriracha or hot sauce for a spicy version.
Swap herbs like chives or basil for variation.
Add chopped nuts or seeds for more crunch.
Use dried herbs in smaller amounts if fresh herbs are unavailable.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210
Sugar: 2g
Sodium: 280mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 15g
Cholesterol: 195mg