Lightened Up Egg Salad

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 Time10 mins

Total Time10 mins

Course: Main

Cuisine: American

Keyword: egg salad, light egg salad

Servings: servings

Calories: 244kcal

Author: Kristin

Ingredients

8 hard boiled eggs
8 ounces Greek yogurt
2-3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon dried dill
1/4 teaspoon garlic powder
1/2 teaspoon salt or more to taste
1/4 teaspoon black pepper
1/4 cup diced celery about 1 stalk
1/4 cup thinly sliced green onions about 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.

Nutrition