Low Sodium Classic Boiled Egg Salad
Elevate your lunchtime staples with this Low Sodium Classic Boiled Egg Salad—a healthy twist on the traditional recipe that’s bursting with fresh flavors and creamy goodness. Featuring perfectly boiled eggs, crunchy celery, zesty green onions, and a tangy dressing made from protein-rich Greek yogurt, Dijon mustard, white vinegar, and lemon juice, this egg salad delivers all the comfort without the excess salt. Aromatic dill adds a refreshing herbal note, while black pepper provides a gentle kick. Ready in just 25 minutes, this easy low-sodium recipe is perfect for sandwiches, lettuce wraps, or as a standalone snack. Whether you’re meal prepping or hosting, it’s a guilt-free crowd-pleaser designed to impress!
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Recipe Information
Ingredients
- 6 large eggs
- 2 stalks celery
- 2 stalks green onions
- 0.5 cup Greek yogurt
- 1 tablespoon dijon mustard
- 1 teaspoon white vinegar
- 1 tablespoon lemon juice
- 0.25 teaspoon black pepper
- 1 tablespoon fresh dill
Instructions
Place the eggs in a medium saucepan and cover them with water, ensuring the water level is about an inch above the eggs.
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from heat. Let the eggs sit in the hot water for about 10 minutes.
While the eggs are cooking, finely chop the celery and green onions. Set aside.
After 10 minutes, transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
Peel the cooled eggs and chop them into small pieces or desired size.
In a large bowl, combine the chopped eggs, celery, and green onions.
In a small bowl, whisk together the Greek yogurt, Dijon mustard, white vinegar, lemon juice, and black pepper until smooth and creamy.
Pour the dressing over the egg and vegetable mixture. Gently mix, ensuring all ingredients are well combined.
Chop the fresh dill and fold it into the salad.
Taste the egg salad and adjust seasoning if needed.
Serve immediately or refrigerate for an hour for a colder salad. Enjoy on whole-grain bread, lettuce wraps, or on its own.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 5.6 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 294 mg | 23% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 709 mg | 15% | |
*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.
