Greek Yogurt Egg Salad with Dill
User Reviews
5
Greek Yogurt Egg Salad with Dill
Description
Greek Yogurt Egg Salad with Dill is a light and tangy variation on classic egg salad, featuring nonfat Greek yogurt mixed with lemon juice and fresh dill to coat chopped hard-boiled eggs. The yogurt provides a creamy texture while keeping the salad lighter than mayonnaise-based versions. The dill adds a distinct herbal flavor, balanced by a pinch of salt and black pepper. This salad can be spread on whole grain bread for a sandwich, served with crackers as a snack, or wrapped in lettuce leaves for a lower-carb meal. The recipe allows adjustment of dill quantity according to taste, making it adaptable.
The preparation involves mixing the yogurt, lemon juice, dill, salt, and pepper until smooth before folding in the chopped eggs, ensuring the eggs are evenly coated. The balance of tartness from the lemon and herbaceousness from the dill complements the richness of the eggs, making it a refreshing choice. Since it uses yogurt, the salad might release some liquid when stored; stirring before serving restores the proper consistency.
It can be kept refrigerated in an airtight container for several days, making it suitable for meal prep or leftovers. Substitutions such as red wine vinegar in place of lemon juice are possible if needed. This egg salad provides a practical alternative for those seeking an egg salad with a fresher flavor profile and lighter texture.
Ingredients
- 1/4 cup Greek yogurt (I used nonfat)
- 1 tablespoon lemon juice fresh
- 1 tablespoon dill or more, if you love dill!, chopped, fresh
- 1/4 teaspoon kosher salt or to taste
- black pepper pinch
- 4 egg chopped, hard boiled
- whole grain bread optional, for serving
- crackers
- lettuce
Instructions
- Stir all ingredients except for eggs in a bowl until it reaches a smooth consistency. Add the chopped eggs and stir to coat well.
- Taste and adjust seasonings as necessary.
- Serve on soft whole wheat bread, with crackers, or on lettuce wraps for a low carb option.
Notes
- Store the egg salad in an airtight container in the refrigerator for 3-5 days; stir before serving if any liquid separates.
- For richer flavor, use full-fat Greek yogurt or add a teaspoon of extra-virgin olive oil to the mix.
- If fresh lemon juice is unavailable, substitute half the amount with red wine vinegar or apple cider vinegar.
- Adjust the amount of dill to suit personal taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 374mg | 125% |
| Sodium | 424mg | 18% |
| Potassium | 161mg | 3% |
| Sugar | 2g | 4% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
