Ingredients
Scale
For the Egg Salad Base:
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup plain Greek yogurt
- 1 tablespoon mayonnaise (optional for creaminess)
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh dill or parsley
- 1 tablespoon finely chopped red onion or green onion
- Salt and black pepper, to taste
Instructions
- Begin your healthy egg salad preparation by hard-boiling the eggs. The key is to cook them perfectly – not too soft, not too hard. Once boiled, immediately place the eggs in an ice bath to stop the cooking process.
- Carefully peel the cooled eggs. Take your time to remove the shells completely, ensuring no small pieces remain. Using a sharp knife, chop the eggs into uniform, bite-sized pieces.
- Select a medium mixing bowl that gives you plenty of room to mix ingredients. Transfer the chopped eggs into the bowl. They should look fresh and appetizing.
- Add the Greek yogurt to the eggs. If you're looking for extra creaminess, include the optional tablespoon of mayonnaise. The Greek yogurt provides a tangy, protein-rich base that's lighter than traditional mayo-heavy egg salads.
- Stir in the Dijon mustard. This ingredient adds a wonderful depth of flavor and brings all the components together. Mix thoroughly, ensuring the eggs are evenly coated with the creamy mixture.
- Finely chop your fresh herbs and onions. Whether you choose dill, parsley, red onion, or green onion, these ingredients will add brightness and a fresh, aromatic quality to the egg salad.
- Gently fold the herbs and onions into the egg mixture. Be careful not to overmix – you want to maintain the egg's texture while distributing the herbs evenly.
- Season with salt and black pepper to taste. Start with a small amount and adjust gradually. Remember, you can always add more, but you can't take it away.
- Prep Time: 15 minutes