Healthy Egg Salad
User Reviews
5
Healthy Egg Salad
Description
This Healthy Egg Salad starts by cooking eggs until hard boiled, then cooling and peeling them carefully. The eggs are chopped finely and mixed with plain Greek yogurt, which replaces heavier mayonnaise for a lighter texture. Dijon mustard adds a mild tang, while fresh chives, ground black pepper, and fine sea salt enhance flavor.
The salad is garnished with fresh herbs like parsley or dill to add brightness. It can be served atop crisp lettuce leaves or alongside bread or crackers for added texture and convenience. This preparation balances creaminess with subtle seasoning and fresh notes.
The egg salad can be stored in an airtight container in the refrigerator, maintaining quality for 3 to 5 days. Chilling before serving helps flavors meld while keeping the salad cool and refreshing.
Ingredients
- 6 egg grated or finely chopped, hard boiled
- ¼ cup yogurt plain, Greek
- 1 Tablespoon Dijon mustard
- ½ Tablespoon chives chopped
- ¼ teaspoon black pepper ground
- ⅛ teaspoon salt fine sea salt
- 1-2 Tablespoons parsley for garnish, fresh chopped; or dill
- lettuce bread or crackers, for serving, leaves
Instructions
- If you haven't already, cook your eggs by placing eggs in a large saucepan and covering with water by at least 1 inch. Bring water to a rolling boil over high heat. Let the water rapidly boil for 30 seconds, cover and remove from heat. Let sit for 10-12 minutes.
- Once eggs have sat for the allotted time, drain water or use a slotted spoon to remove the eggs from the hot water. Transfer eggs to a bowl of ice water or place the eggs in a colander and run cold water over them. Either of these methods will stop the cooking process and cool the eggs.
- Peel eggs by tapping all over to crack. Remove shell, starting at the larger side of the egg (with the air pocket).
- Once eggs are cool, chop them up and add them to a large mixing bowl with the Greek yogurt, dijon mustard, chives, pepper and salt.
- Top with fresh herbs if desired and serve.
- Store salad in an airtight container in the refrigerator. The salad will keep for 3-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1/3 recipe | |
| Calories | 180kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 427mg | 142% |
| Sodium | 325mg | 14% |
| Potassium | 141mg | 3% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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