Healthy Egg Salad

Discover how to make a healthy egg salad using Greek yogurt for a nutritious, protein-packed twist on the classic recipe. Perfect for quick lunches, keto diets, or light snacks, this creamy egg salad is easy to customize with your favorite add-ins like avocado or spices. Serve it in sandwiches, lettuce wraps, or as a delicious dip. Ready in just 10 minutes, this versatile dish is a must-try for anyone looking for a healthy and flavorful option.

Ingredients

• 6 hard-boiled eggs, peeled
• ⅓ cup Greek yogurt
• 2 teaspoons Dijon mustard
• ½ teaspoon lemon zest
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 celery stalks, finely chopped
• 1 tablespoon parsley, chopped

Instructions

1. Prepare the eggs: Peel the hard-boiled eggs and roughly chop them. Set aside.
2. Make the dressing: In a large bowl, whisk together the Greek yogurt, Dijon mustard, lemon zest, salt, and black pepper until smooth.
3. Combine ingredients: Add the chopped eggs, celery, and parsley to the bowl with the dressing. Gently mix until all ingredients are evenly coated.
4. Serve: Enjoy the egg salad in sandwiches, lettuce cups, on a salad, or as a dip with crackers or veggies.

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Why You’ll Love This Recipe

• Healthy and nutritious: Made with Greek yogurt instead of mayonnaise, this egg salad is lower in calories and high in protein.
• Quick and easy: Ready in just 10 minutes, making it perfect for a quick lunch or snack.
• Versatile: Can be served in multiple ways, from sandwiches to lettuce wraps.

Tips

• Perfectly boiled eggs: For easy peeling, use eggs that are a few days old and place them in an ice bath after boiling.
• Customize texture: Mash the eggs slightly for a creamier consistency or leave them chunky for more texture.
• Chill before serving: Let the salad sit in the refrigerator for 15-20 minutes to enhance the flavors.

Variations and Substitutions

• Add-ins: Include diced avocado, pickles, or red onion for added flavor and texture.
• Spice it up: Add a dash of paprika or cayenne for a hint of heat.
• Dairy-free option: Substitute Greek yogurt with a dairy-free alternative or mashed avocado.

FAQs

Can I make this egg salad ahead of time?
Yes, it can be stored in an airtight container in the refrigerator for up to 3 days.

What can I use instead of Greek yogurt?
You can use light mayonnaise, mashed avocado, or a dairy-free yogurt substitute.

Is this egg salad keto-friendly?
Yes, this recipe is naturally low in carbs and works well for a keto diet.

Serving and Suggestions

• In a sandwich: Spread between slices of whole-grain or sourdough bread for a hearty lunch.
• In lettuce cups: Serve in crisp lettuce leaves for a low-carb option.
• As a salad topping: Use as a protein-packed topping for green salads.
• As a dip: Pair with crackers, pita chips, or fresh veggie sticks for a quick snack.

This healthy egg salad is the perfect balance of flavor, nutrition, and versatility—a delicious dish you can enjoy any time of day!