Kicked Up Better for You Egg Salad
Give your classic egg salad a flavorful and wholesome twist with this "Kicked Up Better for You Egg Salad" recipe! This lightened-up version swaps out heavy mayonnaise for creamy non-fat Greek yogurt, ensuring a nutritious yet satisfying dish. Infused with the zesty tang of Dijon mustard, a splash of fresh lemon juice, and a kick of heat from your favorite hot sauce, this egg salad is anything but ordinary. Crunchy diced celery, vibrant green onions, and fragrant dill elevate the texture and flavor, while a garnish of paprika adds a touch of smoky charm. Perfect as a protein-packed sandwich filling, a dip for whole-grain crackers, or a topping for crisp mixed greens, this quick and healthy recipe is ready in just 25 minutes and ideal for meal prep or a light lunch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 units large eggs
- 0.25 cup plain Greek yogurt (non-fat or low-fat)
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon hot sauce (e.g., sriracha or any preferred hot sauce)
- 2 tablespoons green onions, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 0.25 cup celery, finely diced
- 0.5 teaspoon paprika (optional, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, turn off the heat, cover the pan, and let the eggs sit for 8-10 minutes.
While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice cubes.
Transfer the cooked eggs into the ice bath and let them cool for about 5 minutes. This will make peeling easier.
Peel the eggs and chop them into small, bite-sized pieces. Transfer the chopped eggs to a mixing bowl.
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and hot sauce until smooth and well combined.
Pour the yogurt mixture over the chopped eggs. Add the green onions, dill, celery, salt, and pepper to the bowl.
Gently fold all ingredients together with a spatula, being careful not to mash the eggs too much.
Taste the egg salad and adjust seasonings if needed. Add an extra splash of hot sauce for more heat, if desired.
Serve the egg salad immediately or chill it in the refrigerator for 30 minutes to allow the flavors to meld.
Optional: Garnish with a light sprinkle of paprika before serving. Enjoy on whole-grain bread, crackers, or atop mixed greens for a healthier meal.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 2099 mg | 91% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 284 mg | 22% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 807 mg | 17% | |
*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.
