Description
This healthy egg salad is a lightened-up version of the classic, made with Greek yogurt and simple seasonings—perfect for sandwiches, wraps, or lettuce cups.
Ingredients
Units
Scale
- 6 large eggs, hard-boiled and peeled
- 1/4 cup plain Greek yogurt
- 1 tablespoon mayonnaise (optional, for creaminess)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives or green onions, chopped
- 1 tablespoon celery, finely diced
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Chop the hard-boiled eggs into small pieces and place in a mixing bowl.
- Add Greek yogurt, mayonnaise (if using), Dijon mustard, chives, celery, garlic powder, salt, and pepper.
- Stir until well combined and creamy.
- Taste and adjust seasoning as needed.
- Serve chilled on whole grain bread, in lettuce wraps, or with crackers.
Notes
- Use all Greek yogurt for an even lighter version, or mix with mayo for more traditional flavor.
- Can be stored in the fridge for up to 3 days.
- Try adding a dash of paprika or a squeeze of lemon for extra flavor.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 140
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 190mg