Thanks to all the mayonnaise traditionally used for egg salad, its is not often thought of as a healthy meal option. However, by substituting some of the mayo for plain greek yogurt you can easily make a delicious, healthier egg salad with more protein and less calories than traditional egg salad sandwiches. I have to give credit for the recipe to one of my favorite websites for recipes and food ideas.... https://www.howsweeteats.com/2018/04/best-egg-salad/ I've modified and simplified the recipe a little to better suit our tastes, but the original one is pretty good too!
Ingredients: 8 hard boiled eggs peeled and chopped
3 tablespoons plain Greek yogurt (Chobani brand works great)
1 tablespoon mayonnaise
1 tablespoon dill pickle juice (I never would have thought to add this to egg salad, but trust me it tastes delicious and I'm not even a big pickle fan)
1/2 teaspoon dijon mustard
Salt and Pepper to taste Directions:
1. Put the eggs into a pot of cold water, then bring to a boil and boil on high for 6 minutes.
2. Once the eggs are cooked, pour the water out and add ice cubes to the pot to chill the eggs. Letting them cool completely over ice will make peeling the eggs so much easier!
3. Peel and chop the hard boiled eggs. Place into a medium mixing bowl. Add the Greek yogurt, mayo, pickle juice, and mustard. (I have to hide the pickle jar because if my oldest saw I put pickle juice in the egg salad she'd refuse to eat it, and my 2nd would devour the whole jar of pickles if you let her!)
4. Gently toss together to get it well mixed. Add in salt, pepper to taste and serve. We usually eat it with pita bread, but tastes great on toast or sandwich bread as well.
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