Easy Healthy Egg Salad Recipe
Easy Egg Salad made with Greek yogurt instead of mayo, capers, mustard, and herbs.
Servings: 4
Ingredients
- 8 Eggs hard-boiled
- ⅓ Cup Plain Greek Yogurt plus more as needed
- 2 Tbsp Capers + juice
- 1 Tbsp Dijon Mustard
- ¼ Cup Chives chopped
- Kosher Salt and Pepper to taste
Instructions
- Finely chop the chives and mince the onion. In a large mixing bowl, combine yogurt, chopped chives, and capers.
- Add capers juice, mustard, salt, and pepper, whisk until well combined. Cover and refrigerate until ready to use.
- Place the eggs in a large pot and fill with water. Bring the water to a boil over medium heat. Immediately remove the pot from heat to stop boiling.
- Let eggs stand in hot water for 12 minutes. After the time is up, drain the water and immediately run cold water over eggs until cooled.
- Once cooled, crack the shell all over by tapping on a hard surface. Roll the egg between your hands to loosen the shell. Peel and chop into bite-size pieces.
- For assembling, add the chopped eggs to the prepared yogurt mixture. Gently fold until everything is well combined.
- Taste and adjust the salt and pepper according to your taste. Serve the salad with your favorite bread or crackers and Enjoy!
Nutrition
Calories: 140kcal | Carbohydrates: 2g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 328mg | Sodium: 284mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 584IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg