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A delicious plate of Easy Greek Yogurt Egg Salad

Easy Greek Yogurt Egg Salad

A creamy and protein-packed egg salad that's perfect on crackers, bread, or in lettuce cups.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Salad
Cuisine: Mediterranean
Calories: 261
Ingredients Method Notes

Ingredients
  

  • 6 large hard boiled eggs
  • 80 ml full fat greek yogurt
  • 15 ml dijon mustard
  • 0.5 tsp sea salt
  • 6 g fresh dill, chopped
  • 2 medium celery stalks, finely chopped
  • 1 medium green onion, chopped

Method
 

  1. Slice or chop 6 hard boiled eggs and add them to a bowl.
  2. Finely chop the 2 medium stalks of celery, 2 tablespoons fresh dill and 1 medium green onion. Add it to the bowl with the eggs.
  3. Add 1/3 cup of greek yogurt, 1 tablespoon dijon mustard and 1/2 teaspoon salt to the bowl with the eggs and veggies. Stir well.
  4. Serve immediately with crackers, on bread or in lettuce cups.

Notes

This egg salad is best served fresh, but can be stored in the fridge for up to 2 days. Feel free to add other herbs or spices to suit your taste.