This Lightened Up Egg Salad is a classic recipe that is super creamy and flavorful. It’s made with Greek Yogurt and just a touch of mayo for a rich and creamy egg salad dressing, that saves a few calories.
Prep Time10mins
Total Time10mins
Course: Main
Cuisine: American
Keyword: egg salad, light egg salad
Servings: 4servings
Calories: 244kcal
Author: Kristin
Ingredients
8hard boiled eggs
8ouncesGreek yogurt
2-3tablespoonsmayonnaise
1tablespoonDijon mustard
1teaspoondried dill
1/4teaspoongarlic powder
1/2teaspoonsaltor more to taste
1/4teaspoonblack pepper
1/4cupdiced celeryabout 1 stalk
1/4cupthinly sliced green onionsabout 2
Instructions
Roughly chop eggs and sprinkle with a pinch of kosher salt and pepper.
In a medium size bowl, combine Greek yogurt, mayo, Dijon mustard, garlic powder and dried dill. Stir in green onions and celery.
Add the chopped hard boiled eggs and stir to coat completely.
Taste and add more salt and pepper to your liking.
Cover and chill in the fridge until ready to serve. Can be stored in the fridge for up to 3 days.
Notes
Serve on crackers, toast, croissants or on its own.