Description
This creamy egg salad is a healthy, protein-packed lunch idea featuring Greek yogurt, fresh dill, and crunchy celery. It’s easy to make, customizable, and perfect for meal prep or quick sandwiches.
Ingredients
Scale
- 6 large eggs
- 1/4 cup Greek yogurt (full-fat or 2%)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 stalk celery, finely diced
- 2 tablespoons red onion, finely diced
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 teaspoon lemon juice
Instructions
- Place eggs in a medium saucepan and cover with cold water by about an inch.
- Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for 9 minutes for fully set yolks.
- While eggs cook, fill a bowl with ice water.
- Transfer eggs to the ice bath with a slotted spoon and let cool for at least 5 minutes.
- Crack and peel eggs under running water.
- Pat eggs dry and chop into bite-sized pieces. For creamier texture, mash half the eggs with a fork.
- In a large mixing bowl, combine Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth.
- Add chopped celery, red onion, and dill to the dressing. Mix well.
- Fold in the chopped eggs gently until just combined.
- Taste and adjust seasoning as needed. Chill for 10 minutes if desired before serving.
Notes
Older eggs peel easier. For extra creaminess, mash half the eggs. Customize with fresh herbs, chopped pickles, or avocado. Chill before serving for best flavor. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: About 1/2 cup per se
- Calories: 190
- Sugar: 2
- Sodium: 400
- Fat: 13
- Saturated Fat: 3
- Carbohydrates: 3
- Fiber: 0.5
- Protein: 11
Keywords: egg salad, creamy egg salad, healthy lunch, meal prep, protein, Greek yogurt, easy recipe, packed lunch, sandwich filling, gluten-free