Description
A quick and creamy high-protein egg salad enhanced with fresh dill and chives. This healthy twist uses Greek yogurt for a lighter mayo substitute, making it perfect for sandwiches, wraps, or as a dip for crackers.
Ingredients
Scale
Eggs
- 6 whole hard boiled eggs
Dressing
- 1 cup Greek yogurt (healthy mayo substitute)
- 2 tablespoons mayonnaise (use sparingly)
- 1 tablespoon Dijon mustard (yellow mustard can be substituted)
- 1 tablespoon lemon juice (optional)
Herbs and Seasonings
- 2 tablespoons fresh dill (fresh is best)
- 2 tablespoons fresh chives (green onions can be substituted)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
Instructions
- Boil the eggs: Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, cook the eggs for 13 minutes to ensure they are hard boiled.
- Cool and peel eggs: Immediately transfer the eggs to running cold water or an ice bath to stop the cooking process and cool them quickly. Once cool, peel the eggs carefully and chop them, separating 4 yolks for a richer texture.
- Mix ingredients: In a medium bowl, combine the chopped eggs with Greek yogurt, mayonnaise, Dijon mustard, fresh dill, fresh chives, salt, pepper, paprika, and optional lemon juice.
- Combine gently: Use a fork or spoon to gently fold all ingredients together until you achieve a creamy, well-combined egg salad consistency without breaking down the eggs too much.
- Serve or store: Enjoy immediately as a sandwich filling, wrap, or dip with crackers. For later use, store the egg salad in an airtight container in the refrigerator for up to 5 days.
Notes
- For a lighter option, use only Greek yogurt and omit mayonnaise.
- Fresh dill and chives provide the best flavor, but dried herbs can be used in a pinch.
- Adjust salt and pepper to taste based on dietary preferences.
- The paprika adds a smoky depth; smoked paprika can be used for added flavor.
- Egg salad is versatile—try adding celery or pickles for crunch if desired.
