Low-Carb Greek Yogurt Egg Salad
A refreshing twist on classic egg salad using Greek yogurt instead of mayonnaise for a lighter, low-carb option.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Low-Carb
Ingredients
Scale
- 4 large hard-boiled eggs, peeled and chopped
- 1/4 cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup celery, finely diced
- 1 tablespoon green onions, thinly sliced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika
Instructions
- Prepare the Eggs: Place the chopped hard-boiled eggs in a medium mixing bowl.
- Whisk the Dressing: In a separate small bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice until emulsified and smooth.
- Combine Ingredients: Add the yogurt dressing, diced celery, and sliced green onions to the mixing bowl with the eggs.
- Fold Gently: Gently fold the ingredients together using a spatula until the eggs are evenly coated, taking care not to over-mash the yolks.
- Season to Taste: Season the mixture with salt, black pepper, and smoked paprika.
- Serve or Store: Serve immediately over greens or store in an airtight container in the refrigerator for up to 3 days.
Notes
Great served over greens or in low-carb wraps. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 186mg