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Greek Yogurt Egg Salad

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A lighter, zesty twist on traditional egg salad made with Greek yogurt, packed with protein and flavor.

Ingredients

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  • 6 eggs
  • 1 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • Salt, to taste
  • Pepper, to taste
  • Fresh herbs (like dill or chives), to taste

Instructions

  1. Hard boil the eggs: Place the eggs in a saucepan, cover them with cold water, and bring to a boil. Reduce heat and let simmer for 10-12 minutes, then cool in an ice bath.
  2. Peel and chop the eggs: Peel the cooled eggs and chop them into small pieces.
  3. Mix yogurt and Dijon mustard: In a bowl, combine Greek yogurt and Dijon mustard, stirring until smooth.
  4. Add chopped eggs to the bowl: Gently fold in the chopped eggs to the yogurt mixture.
  5. Season with salt, pepper, and fresh herbs: Stir in salt, pepper, and your choice of chopped herbs.
  6. Serve and enjoy: Serve the egg salad on bread, in a wrap, or with crackers.

Notes

Store leftovers in an airtight container for up to 3 days; the flavor remains delicious even if the texture changes slightly.

Nutrition

Find it online: https://thestationrecipes.com/greek-yogurt-egg-salad-recipe/

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