Lightened Up Egg Salad
This Lightened Up Egg Salad is a classic recipe that is super creamy and flavorful. It’s made with Greek Yogurt and just a touch of mayo for a rich and creamy egg salad dressing, that saves a few calories.
Servings: 4 servings
Ingredients
- 8 hard boiled eggs
- 8 ounces Greek yogurt
- 2-3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon black pepper
- 1/4 cup diced celery about 1 stalk
- 1/4 cup thinly sliced green onions about 2
Instructions
- Roughly chop eggs and sprinkle with a pinch of kosher salt and pepper.
- In a medium size bowl, combine Greek yogurt, mayo, Dijon mustard, garlic powder and dried dill. Stir in green onions and celery.
- Add the chopped hard boiled eggs and stir to coat completely.
- Taste and add more salt and pepper to your liking.
- Cover and chill in the fridge until ready to serve. Can be stored in the fridge for up to 3 days.
Notes
Serve on crackers, toast, croissants or on its own.
Nutrition
Calories: 244kcal | Carbohydrates: 4g | Protein: 19g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 379mg | Sodium: 528mg | Potassium: 259mg | Fiber: 1g | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
