Description
A lighter, healthier twist on classic egg salad made with Greek yogurt and a touch of mayo for creaminess. Packed with protein and fresh herbs, perfect for sandwiches, wraps, or lettuce cups.
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives or green onions, chopped
- 1 tablespoon fresh dill or parsley, chopped
- 1 teaspoon fresh lemon juice
- Salt and black pepper, to taste
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10–12 minutes, then transfer to an ice bath to cool. Peel and chop the eggs.
- In a medium bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Gently fold in chopped eggs, chives, and dill until combined.
- Taste and adjust seasoning as needed.
- Serve chilled on whole grain bread, in wraps, or with lettuce cups.
Notes
- For extra crunch, add diced celery or pickles.
- Use all Greek yogurt to make it even lighter.
- Keeps well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 190mg