Lighter Egg Salad
A deliciously creamy and satisfying egg salad, featuring lighter ingredients for a guilt-free indulgence. Perfect for meal prep or a quick snack!
Ingredients
For the salad
- 6 large hard-boiled large eggs Provide structure and richness
- 1 cup 0 percent fat plain Greek yogurt Offers creaminess with tangy flavor
- 1/4 cup fat-free mayonnaise Adds moisture without the calories
- 1 tablespoon Dijon mustard Provides a subtle kick
- 1 celery stalk celery, chopped Adds crunch and freshness
- 3 tablespoons green onions, chopped Introduces mild onion flavor
- 1 tablespoon dill, fresh or dried Adds fragrant herbal note
- 1/2 teaspoon salt Enhances flavor
- 1/4 teaspoon pepper Adds slight heat
- 1/4 teaspoon garlic powder Provides savory element
- 1 teaspoon sugar (optional) Can balance acidity
Instructions
Preparation
- Boil the eggs: Place the eggs in a large saucepan, cover with 1 inch of water, and bring to a boil over high heat. Leave uncovered and cook for 10 minutes.
- Cool the eggs: Drain the water, remove the eggs, rinse under cold water, and place into an ice bath to cool completely.
- Slice the eggs: Once cooled, carefully slice the eggs, setting aside 4 yolks and using all the egg whites.
Mixing
- In a large bowl, combine all remaining ingredients (Greek yogurt, mayonnaise, mustard, celery, green onions, dill, salt, pepper, garlic powder, and sugar) and stir until well blended.
- Gently fold the sliced eggs into the dressing mixture, being careful not to mash the eggs.
Final Touches
- Taste and adjust seasoning with additional salt and pepper if needed.
- Chill the egg salad in the refrigerator for a few hours before serving to let flavors meld.
- Serve the salad on bread, with crackers, or directly from the bowl.
Notes
For best results, choose fresh eggs and use a timer for boiling. Allowing the salad to chill helps flavors meld. Can be served in lettuce wraps for a low-carb option.