Mediterranean Diet Classic Egg Salad
Elevate your lunchtime routine with this Mediterranean Diet Classic Egg Salad, a wholesome twist on the traditional favorite. Made with protein-packed large eggs and creamy plain Greek yogurt instead of mayonnaise, this recipe delivers rich flavor while keeping things light. Extra-virgin olive oil, fresh lemon juice, and Dijon mustard provide tangy Mediterranean flair, while aromatic dill, green onions, and briny capers infuse each bite with vibrant freshness. Finely diced celery adds satisfying crunch, making this egg salad a true textural delight. Ready in just 25 minutes, it's perfect for enjoying in lettuce wraps, on whole grain bread, or atop a crisp mixed greens salad. Healthy, easy, and packed with Mediterranean flavors, this dish is a perfect nutritious option that shines at lunch or brunch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces large eggs
- 0.5 cup plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh dill, chopped
- 2 pieces green onions, finely sliced
- 1 tablespoon capers, drained
- 1 piece celery stalk, finely diced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Place the eggs in a saucepan and cover them with cold water by about an inch. Bring the water to a boil over medium-high heat.
Once the water reaches a rolling boil, remove the pan from heat and cover it with a lid. Let the eggs sit in hot water for 10 minutes.
Meanwhile, prepare an ice-water bath by filling a large bowl with ice and water. When the eggs are done, transfer them gently into the ice-water bath to cool for at least 5 minutes.
While the eggs are cooling, in a medium mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, and black pepper.
Stir in the chopped dill, green onions, capers, and diced celery.
Once the eggs are cool enough to handle, peel them and chop them into bite-sized pieces.
Gently fold the chopped eggs into the yogurt mixture, ensuring they are evenly coated.
Serve the egg salad chilled on whole grain bread, in a lettuce wrap, or on top of a mixed greens salad for a light and healthy meal.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 9.1 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 428 mg | 33% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1253 mg | 27% | |
*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.
