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.
Keyword: egg salad, light egg salad
8hard boiled eggs
1/2teaspoonsaltor more to taste
1/4cupdiced celeryabout 1 stalk
1/4cupthinly sliced green onionsabout 2
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.
Serve on crackers, toast, croissants or on its own.