Description
- Healthy Egg Salad with Greek yogurt—creamy, high-protein, and perfect for clean eating. Quick, light, and satisfying.
Ingredients
- 6 hard-boiled eggs, grated or finely chopped
- 1/4 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/2 tablespoon chopped chives
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon fine sea salt
- 1-2 tablespoons freshly chopped parsley or dill (for garnish)
- Lettuce leaves, sandwich bread, or crackers (for serving)
Instructions
- To cook the eggs, place them in a saucepan and cover with water by at least one inch. Bring to a boil over high heat. Once boiling, allow to boil for 30 seconds, then cover and remove from heat. Let sit for 10-12 minutes.
- Drain the hot water and transfer the eggs to an ice water bath or run them under cold water to stop cooking and cool.
- Once cool, peel the eggs by gently cracking the shell and peeling from the wider end.
- Finely chop or grate the peeled eggs and place them in a large bowl.
- Add Greek yogurt, Dijon mustard, chives, black pepper, and sea salt. Mix well until fully combined.
- Garnish with fresh parsley or dill if desired.
- Serve chilled with lettuce leaves, on bread, or with crackers.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Protein-Packed Salads
- Method: Boiled
- Cuisine: American