Description
This Egg Salad Recipe is a creamy and satisfying dish that’s perfect for any occasion. Whether you’re packing a picnic, hosting a brunch, or looking for a quick lunch option, this versatile salad fits the bill. Made with hard-boiled eggs and Greek yogurt, it’s both nutritious and delicious. You can serve it in various ways: on sandwiches, in lettuce wraps, or over mixed greens topped with fresh vegetables. Plus, it’s an excellent meal prep idea as it keeps well in the fridge for up to three days!
Ingredients
Scale
- 6 large eggs
- ¼ cup plain Greek yogurt
- 2 teaspoons Dijon mustard
- 3 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh chives
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the eggs in boiling water for 14 minutes, then transfer them to an ice bath for 5 minutes to cool.
- Peel and coarsely chop the eggs into a mixing bowl.
- Add Greek yogurt, Dijon mustard, red onion, chives, salt, and pepper. Stir until well combined.
- Taste and adjust seasoning if needed. Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Appetizers & Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 370mg