Elevate your traditional egg salad by using rich and tangy yogurt instead of mayonnaise. This refreshing twist on a classic recipe provides a creamy and flavorful alternative that is also lower in calories and healthier overall. Packed with protein and vitamins, this yogurt egg salad is perfect for sandwiches, wraps, or served as a side dish with a variety of meals. Give it a try and enjoy a delightful, satisfying meal.
Ingredients
- 6 large hard-boiled eggs, peeled and diced
- 1/2 cup plain yogurt
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
- 2 tablespoons chopped fresh dill
- Salt and pepper to taste
Directions
- In a medium bowl, combine yogurt, Dijon mustard, and lemon juice. Mix well.
- Add the diced hard-boiled eggs, chopped red onion, celery, and fresh dill to the bowl. Stir gently to coat the ingredients evenly with the yogurt mixture.
- Season with salt and pepper to taste.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled as a sandwich filling, wrap filling, or as a side dish. Enjoy!
