Description
This creamy Egg Salad Recipe is a delightful combination of classic flavors and rich textures, making it a perfect choice for quick lunches, picnics, or meal prep.
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 black pepper to taste
Instructions
- In a medium saucepan, bring enough water to a rolling boil to cover the eggs by about an inch. Gently lower the eggs into the boiling water using a slotted spoon and cook for 14 minutes.
- Immediately transfer cooked eggs to an ice water bath for 5 minutes before peeling.
- Coarsely chop the peeled eggs and place them in a mixing bowl. Add Greek yogurt, Dijon mustard, chopped onion, chives, salt, and pepper. Stir until well combined.
- Adjust seasonings as needed for taste and serve in your preferred style—on bread, in lettuce wraps, or over greens.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 370mg