Description
This Greek Yogurt Egg Salad is a creamy, healthy twist on the classic egg salad, made with protein-rich Greek yogurt instead of mayo for a lighter, tangy flavor. It combines hard-boiled eggs with fresh herbs, celery, and a hint of Dijon mustard and paprika, making it perfect for sandwiches, wraps, or as a standalone salad.
Ingredients
Scale
Main Ingredients
- 5 hard boiled eggs
- 1/3 cup Greek yogurt (OR mayo, if you prefer)
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/4 teaspoon paprika
- Salt and pepper to taste
Vegetables & Herbs
- 1/4 cup chopped celery
- 1 small red onion (finely chopped)
- 2 tablespoons chopped fresh herbs (parsley, chives and dill)
Instructions
- Mash eggs: Place peeled hard-boiled eggs, Greek yogurt (or mayo), Dijon mustard, white wine vinegar, paprika, salt, and pepper in a medium bowl. Use a fork to mash and mix all the ingredients together until the mixture is creamy and well combined.
- Finish: Stir the chopped celery, finely chopped red onion, and fresh herbs into the egg mixture. If the salad seems too thick, add an additional tablespoon or two of yogurt or mayo to reach your preferred consistency. Store the egg salad in an airtight container in the refrigerator for up to 2-3 days.
Notes
- Use Greek yogurt for a healthier, lower-fat alternative to mayonnaise.
- Adjust the amount of yogurt or mayo to achieve your preferred creaminess.
- Fresh herbs like parsley, chives, and dill add brightness and flavor but can be substituted with your favorites.
- Keep the egg salad refrigerated and consume within 2-3 days for best freshness and safety.
- Great served as a sandwich filling, on crackers, or as a light lunch salad.
