This healthy egg salad is made with Greek yogurt instead of mayo. It’s lighter in calories, but still packed with flavor. Perfect served with crackers or as a sandwich.
1-2Tablespoonsfresh chopped parsley or dillfor garnish
lettuce leavesbread or crackers, for serving
Instructions
If you haven't already, cook your eggs by placing eggs in a large saucepan and covering with water by at least 1 inch. Bring water to a rolling boil over high heat. Let the water rapidly boil for 30 seconds, cover and remove from heat. Let sit for 10-12 minutes.
Once eggs have sat for the allotted time, drain water or use a slotted spoon to remove the eggs from the hot water. Transfer eggs to a bowl of ice water or place the eggs in a colander and run cold water over them. Either of these methods will stop the cooking process and cool the eggs.
Peel eggs by tapping all over to crack. Remove shell, starting at the larger side of the egg (with the air pocket).
Once eggs are cool, chop them up and add them to a large mixing bowl with the Greek yogurt, dijon mustard, chives, pepper and salt.
Top with fresh herbs if desired and serve.
Store salad in an airtight container in the refrigerator. The salad will keep for 3-5 days.