Description

This Healthy Greek Yogurt Egg Salad offers a refreshing, protein-packed alternative to traditional mayonnaise-heavy versions. Made with high-quality ingredients, it supports gut health and metabolism while delivering a creamy and tangy profile with crunchy vegetables.

Ingredients

Scale

6 large Pasture-Raised Eggs
1/2 cup Plain Greek Yogurt (Full Fat or 2%)
1 tablespoon Dijon Mustard
1 teaspoon Fresh Lemon Juice
1/4 cup Organic Celery (finely diced)
2 tablespoons Fresh Chives or Dill
Sea Salt and Black Pepper to taste
1 teaspoon Extra Virgin Olive Oil (Optional)

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Instructions

Place your eggs in a single layer in a pot and cover with cold water. Bring to a boil, then immediately remove from heat and cover with a lid. Let the eggs sit for exactly 10 to 12 minutes
Transfer the eggs to an ice bath for 5 minutes, then gently crack the shells and peel them under cold running water
Dice the peeled eggs into bite-sized pieces
In a mixing bowl, combine Greek yogurt, Dijon mustard, lemon juice, sea salt, and black pepper. Whisk until smooth
Add the chopped eggs, diced celery, and fresh herbs to the dressing. Gently fold everything together
Taste and adjust seasoning as necessary. Add olive oil if desired

Notes

For a dairy-free option, replace Greek yogurt with almond or cashew-based yogurt or mashed avocado.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Lunch
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 210 kcal
Sugar: 3g
Sodium: 320mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 18g
Cholesterol: 370mg