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Greek Yogurt Egg Salad with Dill

Greek Yogurt Egg Salad with Dill - Gourmet And Food

Welcome to a hearty, healthy version of a classic dish that combines protein-rich eggs with creamy Greek yogurt and fragrant dill. This egg salad is not just good for you; it’s downright delicious. If you haven't tried it, you're in for a treat. This dish is simple enough for a quick lunch yet sophisticated enough to impress your friends at a summer gathering.
For those who may not be familiar, the traditional egg salad usually relies on mayonnaise and a myriad of spices for flavor. However, we’re swapping out the heavy mayo for Greek yogurt, giving it a fresh twist. Stick around as I take you through the wonderful world of Greek yogurt egg salad with dill.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2
Course: Sandwich
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon finely chopped fresh dill add more if you’re a dill lover
  • ¼ cup plain Greek yogurt I used nonfat, but any variety works
  • 1 teaspoon Dijon mustard adds a subtle tangy depth
  • 1 small celery stalk, finely diced for crunch and freshness
  • ¼ teaspoon kosher salt, or adjust to taste
  • 4 hard-boiled eggs, peeled and chopped
  • Whole grain bread, crisp crackers, or lettuce wraps, for serving optional
  • 1 tablespoon freshly squeezed lemon juice
  • A pinch of freshly ground black pepper

Method
 

Step 1: Prepare the Hard-Boiled Eggs
  1. Start by boiling your eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a rolling boil over medium heat. Once boiling, cover the saucepan, remove it from the heat, and let it sit for about 9-12 minutes depending on your size preference for a hard-boiled egg.
Step 2: Cool and Peel the Eggs
  1. After the time is up, carefully transfer the eggs to a bowl of ice water. Allow them to sit for a few minutes to cool. This step not only cools the eggs quickly but makes peeling them a breeze. After a good cool, crack and peel the eggs under running water to help remove the shell without any hassle.
Step 3: Chop the Ingredients
  1. Once the eggs are peeled, chop them into bite-sized pieces. Meanwhile, finely chop one small celery stalk and measure out your dill. You’ll want these ready to mix in. The fresher the dill, the better the flavor.
Step 4: Mix the Salad
  1. In a medium-sized mixing bowl, combine the Greek yogurt, Dijon mustard, lemon juice, and salt. Stir until the ingredients are fully incorporated. Then gently fold in the chopped hard-boiled eggs, celery, and dill. Try to mix it gently to keep the egg pieces intact.
Step 5: Season to Taste
  1. Taste your mixture to see if it needs another pinch of salt or a dash of pepper. This step is key! Adjust according to your preference.
Step 6: Chill and Serve
  1. Cover the bowl with plastic wrap and put your egg salad in the refrigerator for at least 30 minutes before serving. Chilling allows the flavors to meld beautifully. Serve it on whole grain bread, in lettuce wraps, or scoop it up with crisp crackers.

Notes

Here are some finely-tuned tips for creating the perfect Greek yogurt egg salad:
  • Fresh Ingredients: Always opt for the freshest dill and other ingredients. Fresh herbs make a major difference.
  • Egg Textures: Experiment with your egg preferences. If you enjoy a creamier texture, mash the yolks a bit before mixing.
  • Egg Substitutes: If you’re not an egg fan, consider using tofu crumbles or chickpeas as a protein source.
  • Herb Variations: Feel free to play with herbs. Adding fresh chives or parsley can give a unique twist.
  • Serving Temperature: For creaminess, serve the salad chilled, but let it sit at room temperature for a bit if you plan to enjoy with warm bread.