Egg Salad with Greek Yogurt

Name: Egg Salad with Greek Yogurt
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 8 large Eggs; 200 g Greek yogurt; 100 g celery; 50 g red onion; 20 g Dijon mustard; 10 ml lemon juice; 4 g salt; 1 g pepper

A healthier take on classic egg salad, using Greek yogurt instead of mayo for a creamy and protein-rich lunch.

Total: 30 min
Servings: 4
Difficulty: Easy

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Nutrition

per serving

kcal: 185
Protein: 15 g
Fat: 11 g
Carbs: 6 g

Ingredients

for 4 servings

Eggs8 large
Greek yogurt200 g
celery100 g
red onion50 g
Dijon mustard20 g
lemon juice10 ml
salt4 g
pepper1 g

Method

4 steps

Place eggs in a pot, cover with water, bring to a boil, and cook for 10 minutes. Drain, cool in ice water, peel, and chop.
Finely dice the celery and red onion.
In a large bowl, combine the chopped eggs, Greek yogurt, diced celery, diced red onion, Dijon mustard, lemon juice, salt, and pepper.
Stir gently until well combined and serve.