Description
A refreshing egg salad made with dill, Greek yogurt, and mayonnaise, perfect for sandwiches or salads.
Ingredients
Scale
- 6 whole hard-boiled eggs
- 4 hard-boiled egg whites
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons fresh dill (finely chopped)
- 1 teaspoon fresh chives (finely chopped)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 1/8 teaspoon paprika
- 1/2 teaspoon fresh lemon juice (optional)
Instructions
- Start by preparing your hard-boiled eggs. Boil the eggs in water for about 9-12 minutes. Place them in cold water to cool down.
- After the eggs are cool, peel and remove the yolks from 4 of the eggs, leaving 2 whole.
- Chop the 2 whole eggs and the egg whites from the 4 eggs into small pieces and add them to a medium mixing bowl.
- In the same bowl, add the Greek yogurt, mayonnaise, Dijon mustard, chopped fresh dill, fresh chives, salt, black pepper, paprika, and lemon juice if you’re using it.
- Using a fork or a spoon, mix all the ingredients together until you achieve a creamy egg salad consistency.
- Your egg salad is now ready! Serve it on a sandwich, bagel, crackers, or toss it in a salad. Enjoy immediately or store in the refrigerator for up to 5 days.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 370mg