Egg Salad Recipe
This classic Egg Salad Recipe is a creamy and flavorful dish that brings comfort to any meal occasion. Perfect for quick lunches, picnics, or as a light dinner, this egg salad is not only easy to prepare but also incredibly versatile. With the richness of Greek yogurt and a hint of Dijon mustard, every bite is packed with protein and satisfying goodness. Serve it in a sandwich, lettuce wraps, or atop crunchy greens for a deliciously refreshing experience. Enjoy this nutritious dish that can be whipped up in just over half an hour!
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: Serves 4
- Category: Main
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- ¼ cup plain Greek yogurt
- 2 teaspoons Dijon mustard
- 3 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
Instructions
- In a medium saucepan, cover eggs with water and bring to a rolling boil over high heat.
- Reduce heat to maintain a gentle boil and carefully lower the eggs with a slotted spoon. Cook for 14 minutes.
- Transfer boiled eggs to ice water for about 5 minutes before peeling.
- Coarsely chop the peeled eggs and place them in a mixing bowl. Add Greek yogurt, Dijon mustard, red onion, chives, salt, and pepper; stir to combine.
- Taste and adjust seasoning as needed before serving.
Nutrition
- Serving Size: 1/4 of recipe (approximately 141g)
- Calories: 190
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 370mg
Find it online: https://myrecipesbook.com/egg-salad-recipe/