Heart-Healthy Classic Boiled Egg Salad
Bright, creamy, and packed with fresh, nutritious flavors, this Heart-Healthy Classic Boiled Egg Salad is a delightful twist on the traditional favorite. Made with protein-rich boiled eggs, creamy Greek yogurt, and a splash of extra virgin olive oil, this salad is as nourishing as it is satisfying. Finely chopped celery and red onion add crisp texture, while fresh dill and a dash of Dijon mustard bring vibrant, herbaceous tang to every bite. Tossed together in just 25 minutes, this recipe is perfect for quick lunches or light dinners, whether served on crisp salad greens or tucked into a whole-grain wrap. Designed for health-conscious eaters, this egg salad recipe combines wholesome, heart-friendly ingredients with irresistible flavor, making it a must-try for those seeking a nutritious yet indulgent option.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 0.5 cup plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 piece celery stalk, finely chopped
- 1 tablespoon red onion, finely chopped
- 2 tablespoons fresh dill, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups mixed salad greens
Instructions
Place eggs in a medium saucepan and cover with cold water by about an inch.
Bring the water to a gentle boil over medium heat. Once boiling, cover the saucepan with a lid and remove from heat. Let the eggs sit in hot water for 9 minutes.
Drain the eggs and transfer them to an ice bath to cool. Peel and chop the eggs into bite-sized pieces.
In a large bowl, combine Greek yogurt, olive oil, Dijon mustard, and lemon juice. Stir until the mixture is smooth and well-blended.
Add the chopped celery, red onion, fresh dill, salt, and black pepper to the yogurt mixture. Mix thoroughly.
Gently fold the chopped eggs into the mixture until everything is well-incorporated.
Taste and adjust seasoning, if necessary.
Serve the egg salad over a bed of mixed salad greens or as a filling for whole-grain bread or wraps.
Nutrition Facts
Calories |
809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 2053 mg | 89% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.5 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 368 mg | 28% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 957 mg | 20% | |
*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.
