Greek Yogurt Egg Salad with Dill and Lemon Recipe
A light and refreshing Greek Yogurt Egg Salad made with tangy lemon juice and fresh dill, perfect for a healthy lunch or snack. This recipe uses nonfat Greek yogurt instead of mayonnaise for a creamy texture with fewer calories and added protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (for boiling eggs)
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Salad
- 1/4 cup nonfat Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill (or more, if you love dill!)
- 1/4 teaspoon kosher salt, or to taste
- Pinch of black pepper
- 4 hard boiled eggs, chopped
For Serving (optional)
- Whole grain bread
- Crackers
- Lettuce wraps
Instructions
- Prepare eggs: Use hard boiled eggs that have been peeled and chopped into bite-sized pieces.
- Mix dressing: In a medium bowl, combine the Greek yogurt, fresh lemon juice, chopped fresh dill, kosher salt, and black pepper. Stir well until the mixture is smooth and creamy.
- Combine ingredients: Add the chopped hard boiled eggs to the yogurt mixture. Gently fold everything together until the eggs are evenly coated with the dressing.
- Adjust seasoning: Taste the egg salad and add additional salt, pepper, or dill as desired to suit your preference.
- Serve: Enjoy the egg salad on whole grain bread, crackers, or wrapped in lettuce leaves for a lighter option.
Notes
- Using nonfat Greek yogurt lowers the fat content while still maintaining a creamy texture.
- Fresh dill can be adjusted to taste; adding more will increase the herbaceous flavor significantly.
- Hard boil eggs by placing them in boiling water for about 9-12 minutes, then cool and peel.
- This egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
- For a richer version, substitute part or all of the Greek yogurt with mayonnaise.
