Tired of your standard lunch options? We’re pretty formulaic when it comes to lunch, since we save most of our creativity for our big meal of the day (dinner). However, we’ve been in need of some motivation to mix it up!
When Indy Winter Farmer’s Market approached us about doing some lunch options, the timing couldn’t be better. We came up with a packed lunch using various ingredients from the winter market. The market has some great egg vendors, and, a luxury to us in the middle of winter, loads of lovely fresh basil.
We combined the two into an egg salad, made creamy using Greek yogurt instead of the traditional mayonnaise. The result is a delicious and fresh tasting spread, great for pairing with bread, pita, or fresh veggies. Give it a try to spice up your lunchtime!
Thanks to Homestead Heritage for the eggs and Eden Farms for the basil!
- 8 eggs
- 12 leaves fresh basil
- ½ red onion
- ½ cup Greek yogurt
- 2 tablespoons Dijon mustard
- ½ teaspoon kosher salt
- Fresh ground pepper
- Boil the eggs, using the Perfect Hard Boiled Eggs method.
- Peel and roughly chop the eggs. Thinly slice (chiffonade) 12 leaves of basil. Finely mince the ½ red onion.
- In a bowl, combine the eggs, basil, and red onion with ½ cup Greek yogurt, 2 tablespoons Dijon mustard, ½ teaspoon kosher salt, and fresh ground pepper. Taste and add more seasonings as desired. Keeps for two days refrigerated (add additional fresh basil when serving for a fresher taste).
19 Comments
Katrina @ Warm Vanilla Sugar
February 6, 2012 at 7:25 amThis sounds delightful! I’ve never added basil to my egg salad. For shame!
Lauren @ Healthy Food For Living
February 6, 2012 at 8:14 amI love egg salad, and always use Greek yogurt in place of mayo… so this recipe is right up my alley!
Denise
February 6, 2012 at 11:05 amSomething strange is going on with me: I didn’t really like egg salads, but somehow I suddenly craved them and now eat them several times a week (no, not pregnant:p)
Your version with greek yogurt sounds like a great idea and I love the addition of fresh basil; that smell always reminds me of summer (and I can use that during these cold winter days). Will try it tomorrow!
erin
February 6, 2012 at 11:09 amYum! I love a good egg salad that’s not over taken with mayo. Looks delicious!
Claire
February 6, 2012 at 3:30 pmHow serendipitous! I have some egg salad sitting in the fridge at work, and basil in my fridge at home leftover from another dish. After reading this I shall arrange a marriage between them today!
Melissa @ Kids in the Sink
February 6, 2012 at 5:14 pmDelicious! I love the idea about making lunch fun too. Can’t wait to see all that you come up with!
Simply Tia
February 7, 2012 at 6:55 amThis salad is going and staying in the keeper pile. I love that there’s no mayo in it and I love how delicious it looks! Yummy!
Jennifer @ Raisin Questions
February 7, 2012 at 10:02 amWhat a beautiful egg salad!
jackie @ marin mama cooks
February 7, 2012 at 10:16 pmI always have eggs and fresh basil on hand so this is an easy pantry sandwich to make. I also love your idea of using greek yogurt in place of mayo.
Melanie @ Just Some Salt and Pepper
February 8, 2012 at 6:17 pmYay! An egg salad recipe WITHOUT mayo!
Renee
February 8, 2012 at 7:45 pmI’m in California and I haven’t seen basil at our market for quite a while now – you’re lucky!
This does look like a yummy pairing.
Marilyn
February 12, 2012 at 7:04 pmJust wanted to say this is the second recipe of yours that I’ve tried. Both were equally delicious! I’m part of the Purchased team and I wanted to say thanks for your support!
Ashley
February 13, 2012 at 3:01 pmLooks delicious! I just made a curry egg salad with greek yogurt. Definitely digging it much more than mayo. :)
branny
February 18, 2012 at 3:17 pmThis looks great. I always forget about egg salad as a lunch option and my husband gets bored with his usual sandwiches.
Jenn
September 2, 2012 at 1:57 pmMade this today for lunch!! I will never make it another way again…this is so good! I actually forgot the onion, but thats ok:) I made it a little more figure friendly by using only 4 of the yolks. Thanks for the recipe…I would have never thought to use basil!
Jacy
May 31, 2013 at 2:41 amI just got done making this and it’s so good. I substituted fresh basil for dried, and it’s still amazing. I love this website! :)
Sonja
June 1, 2013 at 10:50 pmSo glad you enjoyed it! Thanks for writing :)
Sandy
December 5, 2013 at 8:03 pmEggcelent!! I had tis for dinner tonight, but substituted grated Pecorino Romano cheese for the salt. Also made a 2nd bowl and added a finely choppeed habanero chile. Both were fabuloso!!
Sonja
December 5, 2013 at 9:17 pmYum! Your substitutions sound awesome! Glad you enjoyed it.