Better for You Egg Salad

Elevate your lunchtime routine with this "Better for You Egg Salad" – a lightened-up twist on the classic recipe that's big on flavor and low on guilt. Made with creamy, protein-packed Greek yogurt instead of mayonnaise, this healthier egg salad is perfectly balanced with a hint of Dijon mustard, fresh lemon juice, and aromatic dill. Crunchy celery and zesty green onion add texture and freshness, while a sprinkle of optional paprika brings a pop of color to the mix. Ready in just 20 minutes, this quick and easy recipe is perfect for sandwiches, salads, or as a dip with crackers. With its wholesome ingredients and vibrant taste, this egg salad is sure to become a go-to favorite for nutritious meal prep or a satisfying lunch on the fly.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 4

Ingredients

• 6 pieces large eggs
• 0.25 cup plain Greek yogurt (non-fat or 2%)
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1 piece celery stalk, finely diced
• 1 piece green onion, finely chopped
• 1 tablespoon fresh dill, chopped
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon paprika (optional, for garnish)

Directions

Step 1

Place the eggs in a medium-sized saucepan and cover them with cold water, ensuring the water is about 1 inch above the eggs.

Step 2

Bring the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 9 minutes.

Step 3

While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.

Step 4

After 9 minutes, transfer the eggs immediately to the ice bath to cool for at least 5 minutes. This will stop the cooking process and make the eggs easier to peel.

Step 5

Peel the eggs and chop them into small pieces. Place the chopped eggs into a medium mixing bowl.

Step 6

Add the Greek yogurt, Dijon mustard, lemon juice, diced celery, chopped green onion, and fresh dill to the bowl with the eggs.

Step 7

Season with salt and black pepper, then gently mix until the ingredients are fully combined and the egg salad reaches your desired consistency.

Step 8

Taste and adjust seasoning, adding more salt or pepper if needed. If desired, sprinkle paprika over the top for a touch of color and flavor.

Step 9

Serve immediately as a sandwich filling, over leafy greens, or with whole-grain crackers. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	332.5 grams (332.5g)

Amount per serving	% Daily Value*
Calories	456

Total Fat 33.10g	42%
Saturated Fat 9.00g	45%
Polyunsaturated Fat NaNg
Cholesterol 1116mg	372%
Sodium 769mg	33%
Total Carbohydrate 7.30g	3%
Dietary Fiber 0.40g	1%
Total Sugars 0.30g
Protein 36.40g	73%

Vitamin D 240IU	1200%
Calcium 184mg	14%
Iron 6mg	36%
Potassium 474mg	10%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.0%

Protein: 30.8%

Carbs: 6.2%