Egg salad is the tastiest make ahead lunch or dinner side dish. It’s also a crowd-pleaser for your summer barbeque. Even better? It’s very low carb, high protein, gluten free and keto friendly!
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A QUICK OVERVIEW – MAKING HEALTY EGG SALAD WITH GREEK YOGHURT:
- Start by hard boiling your eggs.
- Mince red onion & celery. Chop dill.
- Measure Greek yoghurt, mustard and spices into a large mixing bowl and whisk together until well combined. Stir in minced celery, red onion & dill.
- Peel and dice your hard boiled eggs and gently stir them into all other ingredients.
- Chill and enjoy!
HOW TO HARD BOIL EGGS:
It’s so easy! Simply place eggs in a large pot of cold water on the stove top and turn heat to high. Allow the water to come to a rolling boil and then immediately remove from heat and cover. Set a timer for 18 minutes. Drain eggs and place them in a cold water bath to stop the cooking process. Dry and place unpeeled eggs back in their carton or in an airtight container. Store in the refrigerator for about a week or peel and use immediately!
HOW TO EAT EGG SALAD:
Egg salad is so versatile! Enjoy it on a piece of toast or in a sandwich. Wrap it in a low carb or gluten free tortilla with some tomato, avocado and sprouts. You can also eat egg salad on it’s own or place it in a large romaine lettuce boat. Egg salad is an also excellent dinner side dish!
Healthy Egg Salad | Made With Greek Yoghurt!
Ingredients
- 12 large eggs
- ⅓ cup red onion *minced *about ⅓ small onion
- ½ cup celery *minced *about 2 large stalks
- 1 tablespoon chopped dill
- 1 cup 0% fat Greek yoghurt
- 2 tablespoons light olive oil mayo
- 2 tablespoons Dijon mustard *coarse ground
- ¾ teaspoon pepper *fresh ground is tastiest in my opinion!
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika *see note below
Recipe notes:
Smoked paprika: regular paprika will also work but I LOVE using smoked paprika in this recipe. It adds more depth and flavor!Instructions
- Place your eggs in a large pot of cold water on the stovetop and turn heat to high. Allow water to come to a rolling boil and immediately remove it from heat. Cover and allow eggs to sit in the hot water for 18 minutes.
- While your eggs cook, mince onion and celery. Chop dill.
- Measure Greek yoghurt, mayonnaise, mustard and spices into a large mixing bowl and whisk until smooth. Stir in your minced onion, celery and chopped dill.
- Remove eggs from hot water and place them in a cold water bath to stop the cooking process. Allow them to sit in the cold water for about 10 minutes.
- Peel and dice your hard boiled eggs and gently stir them into all other ingredients.
- You can enjoy your egg salad immediately – I personally prefer to chill mine for 30 minutes first. You can eat egg salad on it's own, on a piece of toast, in a sandwich or wrap, or on a boat of romaine lettuce. The options are endless!
Nutrition
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