Creamy Yogurt Egg Salad Bliss
Experience a twist on the classic egg salad with this creamy yogurt-based recipe. The richness of eggs combines beautifully with tangy yogurt, creating a velvety texture that’s perfect for sandwiches or as a refreshing dip. Enhanced with vibrant herbs and spices, this egg salad is not only nutritious but also bursting with flavor, making it a perfect addition to any meal or picnic.
ingredients
- 6 large eggs
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup finely chopped celery
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh dill (or parsley)
- Salt and pepper, to taste
- Paprika, for garnish
steps
- 1.
Place eggs in a pot and cover with water. Bring to a boil over medium heat.
- 2.
Once boiling, cover the pot, remove it from heat, and let it sit for 12 minutes.
- 3.
Transfer the eggs to an ice bath to cool for 5 minutes, then peel and chop.
- 4.
In a mixing bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, and lemon juice. Mix until smooth.
- 5.
Add the chopped eggs, celery, green onions, dill, salt, and pepper to the yogurt mixture.
- 6.
Gently fold the ingredients together until well combined.
- 7.
Taste and adjust seasoning if necessary.
- 8.
Serve immediately or chill in the refrigerator for about 30 minutes for flavors to meld.
- 9.
Garnish with paprika before serving.
