Egg Salad with Greek Yogurt
This creamy egg salad with Greek yogurt is packed with 16g of protein per serving and made with fresh dill, chives, and lemon for bright Mediterranean flavour. Ready in just 15 minutes.
Servings 4
Calories 186kcal
Ingredients
- 8 eggs
- ½ cup plain Greek yogurt
- 2 tsp dijon mustard
- 1 tbsp minced fresh dill
- 1 tbsp minced fresh chives
- 3 tbsp finely diced red onion
- 1 tsp lemon juice
- 1 tsp kosher salt
- ½ tsp ground pepper
Instructions
- Bring a medium pot of water to a boil over high heat. Reduce to medium heat to maintain a light boil. Gently lower eggs into the pot using a slotted spoon.
- Set a timer for 8-12 minutes, depending on your preferred doneness (8 minutes for just done egg yolk vs 12 minutes for a harder egg yolk. Prepare an ice water bath (3 cups water and 1 cup ice). When the timer goes off, use the slotted spoon to transfer the eggs from the pot to the ice bath.
- About 5-10 minutes later, when the eggs are cool enough to handle, remove from the ice bath, peel and chop the eggs in your preferred manner (less or more chunky).
- Add the chopped eggs to a mixing bowl with yogurt, dijon mustard, fresh minced dill, fresh minced chives, diced red onion, lemon juice, kosher salt and ground pepper. Stir until well-combined and then serve with crackers, stuffed in a pita, on a sandwich or in a wrap.
Notes
- This egg salad is great to meal prep for a high-protein snack or for easy lunches.
- If you love this recipe, try our Easy Egg Salad Dip
Nutrition
Calories: 186kcal | Carbohydrates: 3.6g | Protein: 16.1g | Fat: 11.3g | Saturated Fat: 4g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 4.4g | Cholesterol: 376.6mg | Sodium: 531.4mg | Fiber: 0.3g | Sugar: 2.2g
