Description
Indulge in a delicious and nutritious egg salad that combines creamy Greek yogurt with fresh herbs and crisp vegetables. This healthy egg salad is not only satisfying but also packed with protein, making it perfect for lunches or post-workout snacks. With a light, tangy dressing and vibrant flavors, it’s a dish that brings joy to every bite. Easy to prepare and versatile enough for meal prep, this recipe is sure to become a favorite in your kitchen.
Ingredients
Scale
- 6 large eggs
- 1/2 cup Greek yogurt
- 2 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped
- 1 cup celery, finely chopped
- Salt and pepper to taste
Instructions
- Boil the eggs in a pot of water over medium heat for 9-12 minutes, then cool in an ice bath before peeling.
- In a bowl, mix Greek yogurt, Dijon mustard, dill, salt, and pepper until smooth.
- Chop the cooled eggs and celery into small pieces.
- Combine the eggs and celery with the dressing in the bowl; fold gently to mix.
- Refrigerate for at least 30 minutes before serving for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (133g)
- Calories: 210
- Sugar: 3g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 370mg