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healthy egg salad

Healthy Egg Salad


  • Author: Megan
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

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

Instructions

  1. 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.
  2. 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.
  3. Prep the eggs: peel and roughly chop the eggs.
  4. 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.
  5. 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