Greek Yogurt Egg Salad
Servings: 2
Calories: 145kcal
Ingredients
- 4 eggs
- 1 stalk celery diced
- 2-4 tablespoon Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon fine sea salt plus additional to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
For Serving
- toasted sourdough
- chopped lettuce
- pickles
- bacon
- green onions
Instructions
- Fill a saucepan with enough water to cover the eggs by 1 inch. Bring the water to a boil and then lower the heat to medium so that the water is between a simmer and a boil. Carefully lower the eggs into the water and cook for 10 minutes, uncovered. Immediately after, place the eggs into ice cold water for 10 minutes and then peel.
- In a bowl, mix together Greek yogurt (start with the lesser amount), Dijon, lemon juice and seasonings.
- Add the eggs to a bowl and use a fork to mash up to your desired consistency.
- Stir in the dressing and celery until well combined. If it seems to thick, you can add more Greek yogurt (1 tablespoon at a time) to reach your desired consistency.
- Spread over slices of sourdough bread, enjoy on a bed of lettuce or however else you like to serve your egg salad.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
*Nutrition calculated based on 3 tablespoon of Greek yogurt and without bread or garnishes.
Nutrition
Calories: 145kcal | Carbohydrates: 3g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 328mg | Sodium: 756mg | Potassium: 218mg | Fiber: 1g | Sugar: 1g | Vitamin A: 569IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg
