Egg Salad Greek Yogurt (Print Version)
A crisp, high-protein salad loaded with Greek yogurt, lemon, and herbs. Great tucked in a sandwich or as a light meal.
# Ingredients:
→ Main Ingredients
01 -
6 big eggs
02 -
60 millilitres plain Greek yogurt
03 -
30 millilitres mayo
04 -
5 millilitres Dijon mustard
05 -
15 millilitres freshly chopped dill or parsley
06 -
15 millilitres freshly chopped chives or green onions
07 -
5 millilitres lemon juice, freshly squeezed
08 -
Pinch of salt to taste
09 -
Cracked black pepper, as much as you like
# Steps:
01 -
Give it a taste, fix the salt or pepper if you want. Chill well, and pile onto lettuce, wrap it up, or spoon over grainy bread.
02 -
Gently stir the egg bits, fresh chives, and chopped dill into the creamy mixture until it’s all mixed up.
03 -
Grab a bowl, toss in yogurt, mayo, Dijon, a squeeze of lemon, salt, and a bit of pepper. Whisk it till it’s nice and smooth.
04 -
After they’ve cooled off, peel the shells off your eggs, then chop them up chunky.
05 -
Set eggs in a pot, cover with cold water. Heat until it just boils, then pop a lid on, pull it off the heat, and let them sit for around 10 minutes. Chill the eggs right away in icy water.
# Notes:
01 -
Try tossing in some chopped pickles or crunchy celery for an extra bite.
02 -
Want to lighten it up? Use only Greek yogurt and skip the mayo.
03 -
It’ll be fine in the fridge (sealed up) for three days.