Healthy Egg Salad | Made With Greek Yoghurt!

5 servings
45 min

If you’ve got lots of leftover hardboiled eggs from the Easter holiday, this is the perfect recipe for you! Egg salad is the tastiest make ahead lunch or dinner side dish. It’s also a crowd-pleaser for your summer barbeque. Even better? It’s very low carb, high protein, gluten free and keto friendly!


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Healthy Egg Salad On A Bed Of Lettuce

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A QUICK OVERVIEW – MAKING HEALTY EGG SALAD WITH GREEK YOGHURT:



  • Start by hard boiling your eggs.
  • Mince red onion & celery. Chop dill.
  • Measure Greek yoghurt, mustard and spices into a large mixing bowl and whisk together until well combined. Stir in minced celery, red onion & dill.
  • Peel and dice your hard boiled eggs and gently stir them into all other ingredients.
  • Chill and enjoy!
Healthy Egg Salad On A Bed Of Lettuce

HOW TO HARD BOIL EGGS:

It’s so easy! Simply place eggs in a large pot of cold water on the stove top and turn heat to high. Allow the water to come to a rolling boil and then immediately remove from heat and cover. Set a timer for 18 minutes. Drain eggs and place them in a cold water bath to stop the cooking process. Dry and place unpeeled eggs back in their carton or in an airtight container. Store in the refrigerator for about a week or peel and use immediately!


HOW TO EAT EGG SALAD:

Egg salad is so versatile! Enjoy it on a piece of toast or in a sandwich. Wrap it in a low carb or gluten free tortilla with some tomato, avocado and sprouts. You can also eat egg salad on it’s own or place it in a large romaine lettuce boat. Egg salad is an also excellent dinner side dish!

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Healthy Egg Salad | Made With Greek Yoghurt!

Recipe details

  • 5  servings
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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Ingredients


  • 12 large eggs
  • ⅓ cup red onion *minced *about ⅓ small onion
  • ½ cup celery *minced *about 2 large stalks
  • 1 tablespoon chopped dill
  • 1 cup 0% fat Greek yoghurt
  • 2 tablespoons light olive oil mayo
  • 2 tablespoons Dijon mustard coarse ground
  • ¾ teaspoon pepper *fresh ground is tastiest in my opinion!
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika *see note below

Instructions


Place your eggs in a large pot of cold water on the stovetop and turn heat to high. Allow water to come to a rolling boil and immediately remove it from heat. Cover and allow eggs to sit in the hot water for 18 minutes.
While your eggs cook, mince onion and celery. Chop dill.
Measure Greek yoghurt, mayonnaise, mustard and spices into a large mixing bowl and whisk until smooth. Stir in your minced onion, celery and chopped dill.
Remove eggs from hot water and place them in a cold water bath to stop the cooking process. Allow them to sit in the cold water for about 10 minutes.
Peel and dice your hard boiled eggs and gently stir them into all other ingredients.
You can enjoy your egg salad immediately – I personally prefer to chill mine for 30 minutes first. You can eat egg salad on it's own, on a piece of toast, in a sandwich or wrap, or on a boat of romaine lettuce. The options are endless!

Tips

  • Smoked paprika: regular paprika will also work but I LOVE using smoked paprika in this recipe. It adds more depth and flavor!
Stacey
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