Description
This wholesome egg salad recipe is made with creamy Greek yogurt, fresh dill, and just a dollop of mayo to keep the classic flavor! We love it on sandwiches with sturdy sourdough bread or whole grain wraps.
Ingredients
Units
Scale
- 6 hard-boiled eggs, peeled
- 2 tablespoons fresh dill, finely chopped
- 1 green onion, finely chopped
- 1/3 cup 2% or whole milk Greek yogurt
- 1 tablespoon mayonnaise, optional
- 1/4 teaspoon fine salt
Instructions
- Chop eggs. Chop up the hard-boiled eggs and place them into a medium-large bowl. When I chop my eggs, I like to slice them in half lengthwise twice (so there are four long quarters of egg), and then I chop across those quarters in 4-5 slices to get smaller pieces. Then I usually do one more rough chop across all the egg pieces to slightly break them down more.
- Add other ingredients. Add the fresh dill, green onion, Greek yogurt, mayo, and salt to the bowl. Stir gently until the mixture is uniformly combined. Enjoy immediately or chill until ready to use!
Notes
- Storage Instructions. Store egg salad in an airtight container in the fridge for up to five days. I do not recommending freezing egg salad.
- Additional seasonings. This basic egg salad is a perfect canvas for additional simple flavors such as black pepper, chili crisp (a condiment with chili and garlic flakes marinated in olive oil... it's so good!!), paprika, smoked paprika, or other fresh herbs.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Lunch, salads
- Method: Combine
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 211
- Sugar: 1.7 g
- Sodium: 380.5 mg
- Fat: 14.6 g
- Saturated Fat: 4.4 g
- Carbohydrates: 3.2 g
- Protein: 15.9 g
- Cholesterol: 378 mg
