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Description
An easy and healthy egg salad recipe using Greek yogurt instead of mayonnaise for a high-protein, low-calorie option that’s perfect for sandwiches, lettuce wraps, or crackers.
Ingredients
- 6 large hard-boiled eggs, peeled and finely chopped or grated
- ¼ cup plain Greek yogurt (any fat level)
- 1 tablespoon Dijon mustard
- ½ tablespoon chopped chives
- ¼ teaspoon ground black pepper
- ⅛ teaspoon fine sea salt
- 1-2 tablespoons fresh chopped parsley or dill (for garnish, optional)
- Lettuce leaves, bread, or crackers (for serving, optional)
Instructions
- Once your hard-boiled eggs are fully cooled, peel them and chop them finely, or for a smoother texture, grate them. Transfer the chopped eggs to a large mixing bowl.
- Add the Greek yogurt, Dijon mustard, chopped chives, black pepper, and sea salt to the bowl with the eggs.
- Gently mix all ingredients until thoroughly combined. Be careful not to overmix to maintain some texture.
- If desired, garnish with fresh parsley or dill before serving. This egg salad is excellent served in lettuce cups, on your favorite bread, or with crackers.
- Store any leftover egg salad in an airtight container in the refrigerator for up to 3-5 days.
Notes
- This recipe assumes eggs are pre-boiled and cooled; boiling eggs separately takes about 10 minutes.
- Adjust herbs and seasonings to taste for personalization.
- For a dairy-free version, substitute Greek yogurt with a plant-based alternative.
- Best consumed fresh, but safe for 3-5 days in the fridge.