Better for You Egg Salad
Elevate your lunchtime routine with this "Better for You Egg Salad" – a lightened-up twist on the classic recipe that's big on flavor and low on guilt. Made with creamy, protein-packed Greek yogurt instead of mayonnaise, this healthier egg salad is perfectly balanced with a hint of Dijon mustard, fresh lemon juice, and aromatic dill. Crunchy celery and zesty green onion add texture and freshness, while a sprinkle of optional paprika brings a pop of color to the mix. Ready in just 20 minutes, this quick and easy recipe is perfect for sandwiches, salads, or as a dip with crackers. With its wholesome ingredients and vibrant taste, this egg salad is sure to become a go-to favorite for nutritious meal prep or a satisfying lunch on the fly.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 0.25 cup plain Greek yogurt (non-fat or 2%)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 piece celery stalk, finely diced
- 1 piece green onion, finely chopped
- 1 tablespoon fresh dill, chopped
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
Instructions
Place the eggs in a medium-sized saucepan and cover them with cold water, ensuring the water is about 1 inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 9 minutes.
While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.
After 9 minutes, transfer the eggs immediately to the ice bath to cool for at least 5 minutes. This will stop the cooking process and make the eggs easier to peel.
Peel the eggs and chop them into small pieces. Place the chopped eggs into a medium mixing bowl.
Add the Greek yogurt, Dijon mustard, lemon juice, diced celery, chopped green onion, and fresh dill to the bowl with the eggs.
Season with salt and black pepper, then gently mix until the ingredients are fully combined and the egg salad reaches your desired consistency.
Taste and adjust seasoning, adding more salt or pepper if needed. If desired, sprinkle paprika over the top for a touch of color and flavor.
Serve immediately as a sandwich filling, over leafy greens, or with whole-grain crackers. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
