Greek Yogurt Egg Salad
This healthy twist on a classic egg salad uses Greek yogurt instead of mayonnaise, making it a lighter option that is still creamy and delicious. It’s perfect for sandwiches or as a topping for whole grain crackers. Pro tip: Use Eggland's Best Hard-Cooked Peeled Eggs to save time and add convenience.
Make This Recipe
Ingredients
6 Eggland's Best Hard-Cooked eggs, large
1/2 cup plain Greek yogurt
1/4 cup diced celery
1/4 cup diced red onion
1 tbsp Dijon mustard
Salt and pepper to taste
Whole grain bread or crackers for serving
Preparation
- In a large bowl, combine the chopped eggs, Greek yogurt, diced celery, diced red onion, and Dijon mustard. Mix well until all ingredients are evenly combined.
- Add the chopped fresh dill and season with salt and pepper to taste.
- Serve the egg salad on whole grain bread as a sandwich or with whole grain crackers as a snack.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1/2 Cup |
|---|---|
| Calories | 125 |
| Fat | 7g |
| Saturated Fat | 2g |
| Cholesterol | 190mg |
| Sodium | 275mg |
| Carbohydrates | 4g |
| Dietary Fiber | .5g |
| Protein | 10g |