Description
This egg salad with Greek yogurt recipe is creamy, tangy, and a healthier alternative to the classic version. Perfect lunches and meal prep!
Ingredients
Scale
- 6 large eggs
- 1/4 cup Greek yogurt (or mayonnaise)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
- Place the eggs in a pot and cover them with water. Bring to a boil, then remove from heat and let them sit for 10 minutes.
- Transfer the eggs to an ice bath and let them cool for 5 minutes before peeling.
- Chop the eggs into small pieces and place them in a mixing bowl.
- Add Greek yogurt, Dijon mustard, salt, black pepper, and paprika. Stir to combine.
- Mix in celery, red onion, and fresh parsley.
- Add lemon juice for extra freshness and stir well.
- Serve on whole-grain toast, lettuce wraps, or enjoy as a dip with crackers.
- Prep Time: 10 min
- Cook Time: 10 min