Description
A delicious and protein-rich egg salad made with Greek yogurt instead of mayonnaise, perfect for a quick lunch or snack.
Ingredients
Scale
- 4 hard-boiled eggs
- 1/2 cup Greek yogurt
- 2 tablespoons fresh herbs (such as dill or parsley)
- 1 tablespoon mustard (optional)
- Salt and pepper to taste
- Lettuce wraps, sandwiches, or crackers for serving
Instructions
- Start by peeling the hard-boiled eggs and chopping them into small pieces.
- In a mixing bowl, combine the chopped eggs with Greek yogurt, fresh herbs, and mustard if using.
- Season with salt and pepper to taste.
- Mix everything together until well combined.
- Serve on lettuce wraps, sandwiches, or crackers.
Notes
Store any leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 380mg
Keywords: egg salad, protein salad, Greek yogurt salad