Description
A creamy and healthy egg salad made with protein-packed Greek yogurt for a light and delicious twist on a classic comfort dish. Perfect for sandwiches, wraps, or served on its own as a nutritious snack or lunch option.
Ingredients
Scale
Egg Salad Ingredients
- 6 to 8 hard boiled eggs (peeled)
- ⅓ cup plain Greek yogurt
- 1 to 2 tablespoons finely chopped red onion
- 2 teaspoons dijon mustard
- ½ to 1 teaspoon kosher salt
- ⅛ teaspoon black pepper (to taste)
- ¼ teaspoon sweet paprika (plus extra for garnish)
- Chopped chives (for garnish)
Instructions
- Chop the Eggs: Chop the hard boiled eggs into small pieces and place them in a mixing bowl, preparing the base for your egg salad.
- Add Ingredients: Add the Greek yogurt, finely chopped red onion, Dijon mustard, kosher salt, black pepper, sweet paprika, and chopped chives to the bowl with the eggs.
- Combine Thoroughly: Mix all ingredients together well until the salad is creamy and evenly seasoned.
- Garnish and Serve: Garnish the salad with a sprinkle of extra sweet paprika and chopped chives, then serve immediately or chill for later.
Notes
- Use eggs that have been properly hard boiled and cooled for best texture.
- Adjust salt and pepper according to your taste preferences.
- Greek yogurt makes the salad lighter and more protein-rich compared to traditional mayonnaise.
- This salad can be enjoyed on bread, crackers, or as a side salad.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: egg salad, Greek yogurt, healthy egg salad, low fat salad, easy lunch recipe, protein packed salad
