This healthy egg salad with basil is a flavorful and simple lunch idea; it’s made with Greek yogurt and Dijon mustard instead of mayonnaise.
- 8 eggs
- 12 leaves fresh basil
- 1/2 red onion
- 1/2 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1/2 teaspoon kosher salt
- Fresh ground pepper
- Hard boil the eggs, according to the Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
- Peel and roughly chop the eggs. Thinly slice (chiffonade) 12 leaves of basil. Finely mince the 1/2 red onion.
- In a bowl, combine the eggs, basil, and red onion with 1/2 cup Greek yogurt, 2 tablespoons Dijon mustard, 1/2 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).
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Egg Salad, Basil, Vegetarian, Hard Boiled Eggs, Sandwich, Vegetarian Sandwich Recipe,