Simple greek yogurt egg salad –Today, we’re diving into a delightful and creamy dish that adds a refreshing twist to traditional egg salad. With the incorporation of Greek yogurt, this recipe is not only delicious but also healthier. Perfect for a light lunch, a picnic, or as a tasty snack on its own!
Egg Salad with Greek Yogurt
This egg salad combines the rich, velvety texture of eggs with the tangy goodness of Greek yogurt. It’s a simple yet satisfying dish that can be easily thrown together in no time!
Ingredients
- 6 large hard-boiled eggs, chopped
- 1/2 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper to taste
- 1/4 cup green onions, sliced
- Optional: 1/4 cup celery, diced for added crunch
- Optional: Lettuce leaves for serving
Instructions
- Start by peeling the hard-boiled eggs and chopping them into small pieces. Set aside.
- In a large mixing bowl, combine the Greek yogurt, Dijon mustard, and apple cider vinegar. Mix thoroughly until well blended.
- Add the chopped eggs to the bowl and incorporate them gently into the yogurt mixture. Be careful not to mash them too much; you want to maintain some texture!
- Stir in the chopped dill, green onions, and diced celery if you’re using it. Season with salt and pepper according to your taste.
- Once everything is combined, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is essential for a more robust flavor.
- When ready to serve, you can either scoop the egg salad onto a plate lined with lettuce leaves or serve it inside of sandwich bread or wraps!
There you have it! A simple yet flavorful Egg Salad with Greek Yogurt that is sure to impress. Not only is it easy to prepare, but it’s also a great way to use up those leftover hard-boiled eggs. Enjoy this dish as a healthy snack or a lovely addition to any meal!