Healthy Egg Salad (with Greek Yogurt)
This healthy egg salad with Greek yogurt is creamy, protein-packed, and lighter than the classic, with bold flavor from Dijon mustard and fresh herbs. My secret two-ingredient base makes all the difference!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 eggs
- 1 green onion
- 2 tablespoons chopped fresh dill or basil (or substitute 1/2 teaspoon dried dill)
- 2 tablespoons mayonnaise
- 1/4 cup Greek yogurt (or additional mayo)
- 1 tablespoon Dijon mustard
- 1/4 to 1/2 teaspoon kosher salt*
- Black pepper
Instructions
- Hard boil the eggs, according to Perfect Hard Boiled Eggs, Steamed Hard Boiled Eggs or Instant Pot Hard Boiled Eggs.
- When the eggs are cooked and cooled, peel them and chop them roughly.
- Thinly slice the green onions. Chop the fresh dill or basil.
- In a bowl, stir together all ingredients. Taste and adjust seasonings as desired. Tastes best freshly made, or refrigerate for up to 3 to 5 days; after refrigerating taste and add a little salt and/or mustard to refresh the flavors.
Notes
*If using all mayonnaise and no Greek yogurt, start with 1/4 teaspoon kosher salt or less, then add more to taste.
Find it online: https://www.acouplecooks.com/egg-salad/
