Classic egg salad with a healthy twist! Hardboiled eggs mixed into a dressing made of Greek yogurt, Dijon mustard, herbs and spices. Minced celery and red onion add a little crunch! The perfect make-ahead lunch or side dish for dinner (or a barbeque).
¾teaspoonpepper*fresh ground is tastiest in my opinion!
½teaspoonsmoked paprika*see note below
Smoked paprika: regular paprika will also work but I LOVE using smoked paprika in this recipe. It adds more depth and flavor!
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.
12 large eggs
While your eggs cook, mince onion and celery. Chop dill.
⅓ cup red onion, ½ cup celery, 1 tablespoon chopped dill
Measure Greek yogurt, 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!
Serving: 1/10th of recipe (about 110 grams, all values are approximate). | Sugar: 1.4g | Fiber: 0.3g | Calories: 108kcal | Fat: 6g | Protein: 10.7g | Carbohydrates: 2.5g