Why is my egg salad watery?

The most common reason why egg salad gets watery is because the eggs were overcooked. For this recipe you'll also want to be sure that you're using plain greek yogurt that's whole fat (not non fat or low fat).

What do you eat with egg salad?

There's lots of options for how to eat your egg salad! You can make a sandwich with it, serve it as a lettuce cup, eat it as a dip, or use it as a salad topping. I love to keep this recipe on hand as a snack and eat it as a dip with crackers!

How do you make egg salad sandwiches?

To make an egg salad sandwich, layer two slices of bread with lettuce egg salad and then another layer of lettuce. The lettuce on both sides of the egg salad will stop the bread from getting soggy.

How do you chop eggs for egg salad?

To chop your eggs, roughly chop them into pieces that are chunky and about a half inch or a little larger. It's OK if the eggs fall apart a little bit as you chop them and the yolks separate from the whites.

Healthy Egg Salad Without Mayo | Best Easy Recipe Using Greek Yogurt

Description

This healthy egg salad is a no mayo version of classic egg salad. It's a protein-packed dinner or snack that's light, fresh, and incredibly satisfying!

Ingredients

Scale

8 eggs*
2 celery ribs, finely diced (about ¼ cup)
2 green onions, thinly sliced
¾ cup plain greek yogurt (full fat)
1 tablespoon dijon mustard
1 tablespoon fresh dill, chopped
2 teaspoons fresh lemon juice
½ teaspoon salt
¼ teaspoon pepper

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Instructions

Add eggs to water: place the eggs in a medium saucepan in a single layer and fill it with cold water until the eggs are covered by about 2 inches of water. Bring the pan to a boil.
Cook the eggs: once the pan reaches a boil, turn off the heat but leave the pan on the burner, covered, for 10 - 12 minutes. Remove the eggs from the pan and run them under cold water or place them in a bowl with ice. Test one egg first if needed to determine if they are cooked through.
Prep the eggs: peel and roughly chop the eggs.
Mix: add the chopped eggs and all of the remaining ingredients to a large bowl. Gently stir until mixed well. Taste and add more salt and pepper if desired.
Serve: serve cold, optionally topped with fresh chopped dill or parsley. Serve plain or in a sandwich, lettuce cups, on salad, or as a dip.

Notes

*Save time on this recipe by buying pre-cooked hardboiled eggs at the store (and skip cooking them yourself).

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Calories: 197
Sugar: 2.7g
Sodium: 493mg
Fat: 13.3g
Saturated Fat: 5.5g
Carbohydrates: 4.1g
Fiber: 0.8g
Protein: 15.2g
Cholesterol: 344g

Keywords: egg salad, healthy, yogurt, dill