Creamy Summer Egg Spread
Elevate your summer snacking game with this Creamy Summer Egg Spread, a refreshing twist on a classic egg salad that’s light, flavorful, and perfect for warm-weather gatherings. Made with protein-packed hard-boiled eggs and a creamy blend of tangy Greek yogurt, mayonnaise, and Dijon mustard, this quick recipe is brightened with fresh parsley, chives, and a squeeze of lemon juice. With just 15 minutes of prep, this versatile spread is ideal for serving with crisp crackers, crunchy vegetable sticks, or atop your favorite toast. Whether as a crowd-pleasing appetizer or a healthy lunch idea, this egg spread delivers a delicious balance of creamy texture and herbaceous freshness. Plus, it’s a make-ahead marvel, staying fresh for up to two days in the fridge.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 0.25 cups plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons paprika (optional, for garnish)
Instructions
Place the eggs in a medium saucepan and cover them with cold water by about an inch.
Bring the water to a boil over medium-high heat. Once boiling, remove the pan from the heat, cover with a lid, and let the eggs sit for 10 minutes.
Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for 5 minutes.
Peel the eggs and chop them into small pieces. Transfer the chopped eggs to a mixing bowl.
In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Pour the yogurt mixture over the chopped eggs and gently fold to combine.
Add the chopped chives and parsley to the egg mixture, and stir until evenly distributed.
Taste and adjust seasoning with additional salt or pepper if needed.
Transfer the egg spread to a serving bowl. Optionally, sprinkle with paprika for garnish.
Serve immediately with crackers, toast, or fresh vegetables, or refrigerate for up to 2 days in an airtight container.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 2.4 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 254 mg | 20% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 569 mg | 12% | |
*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.
