Lighter Egg Salad
This Lighter Egg Salad is a game-changer! Creamy and flavorful, it's your perfect healthy lunch option.
Equipment
- Mixing Bowl
- Fork
- Knife and cutting board
- Measuring Spoons
Ingredients
For the Egg Salad:
- 8 large hard-boiled eggs discard yolks for a lighter option if desired
- 1 cup 0% fat plain Greek yogurt avoid regular yogurt
- 2 tablespoons fat-free mayonnaise
- 2 teaspoons Dijon mustard yellow mustard can be substituted
- heaping 1/4 cup celery diced small
- heaping 1/4 cup green onions sliced thin
- 2 teaspoons fresh or dried dill
- 1 teaspoon salt adjust to taste
- 1/4 teaspoon pepper
- pinch garlic powder optional
- pinch sugar optional
Instructions
Instructions
- Step 1: Prepare the Eggs. Start by boiling your eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for about 12 minutes, then transfer to an ice bath to cool. Once cooled, peel the eggs.
- Step 2: Mash the Eggs. In a mixing bowl, use a fork to mash the hard-boiled eggs. If you’re discarding some yolks, now’s the time to do it!
- Step 3: Mix the Base. Add the Greek yogurt and fat-free mayonnaise to the mashed eggs. Mix until well combined, creating a creamy base.
- Step 4: Add the Flavorings. Stir in the Dijon mustard, diced celery, sliced green onions, dill, salt, pepper, garlic powder, and sugar (if using). Mix well to ensure all ingredients are evenly distributed.
- Step 5: Taste and Adjust. Give your salad a taste. Adjust the seasoning with more salt, pepper, or dill as desired.
- Step 6: Chill and Serve. For the best flavor, let your Lighter Egg Salad chill in the refrigerator for about 30 minutes before serving. Enjoy it on whole-grain bread, in lettuce wraps, or straight from the bowl!
Notes
- For a vegan option, use mashed chickpeas or tofu with vegan yogurt and mayonnaise.
- Adjust seasonings to your taste for a personalized flavor.
- This salad is best enjoyed cold or at room temperature.