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Easy Healthy Egg Salad Recipe

Easy Egg Salad made with Greek yogurt instead of mayo, capers, mustard, and herbs.

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 4
Calories: 140 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

  • 8 eggs hard-boiled
  • ⅓ Cup plain greek yogurt plus more as needed
  • 2 Tbsp capers + juice
  • 1 Tbsp Dijon mustard
  • ¼ Cup chives chopped
  • kosher salt and pepper to taste

Instructions

    Cup of Yum
  1. Finely chop the chives and mince the onion. In a large mixing bowl, combine yogurt, chopped chives, and capers.
  2. Add capers juice, mustard, salt, and pepper, whisk until well combined. Cover and refrigerate until ready to use.
  3. Place the eggs in a large pot and fill with water. Bring the water to a boil over medium heat. Immediately remove the pot from heat to stop boiling.
  4. Let eggs stand in hot water for 12 minutes. After the time is up, drain the water and immediately run cold water over eggs until cooled.
  5. Once cooled, crack the shell all over by tapping on a hard surface. Roll the egg between your hands to loosen the shell. Peel and chop into bite-size pieces.
  6. For assembling, add the chopped eggs to the prepared yogurt mixture. Gently fold until everything is well combined.
  7. Taste and adjust the salt and pepper according to your taste. Serve the salad with your favorite bread or crackers and Enjoy!

Nutrition Information

Calories 140kcal (7%) Carbohydrates 2g (1%) Protein 13g (26%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 328mg (109%) Sodium 284mg (12%) Potassium 145mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 584IU (12%) Vitamin C 1mg (1%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 140

% Daily Value*

Calories 140kcal 7%
Carbohydrates 2g 1%
Protein 13g 26%
Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 328mg 109%
Sodium 284mg 12%
Potassium 145mg 3%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 584IU 12%
Vitamin C 1mg 1%
Calcium 68mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.