Description
This Egg Salad recipe is healthy and delicious! Made with yogurt, capers, and fresh dill, it’s easy to make and bursting with fresh spring flavor.
Ingredients
Units
- 8 large eggs – hard-boiled, peeled, cooled.
- 1/4 cup full-fat plain Greek yogurt
- 1/4 cup mayo
- 1 cup celery, finely chopped
- 2 green onions, white and green parts, finely chopped (or sub 1/4 cup white onion, finely diced, or 1/4 cup chives)
- 1/4 cup fresh dill, chopped (or sub Italian parsley)
- 1 teaspoon Dijon mustard (or sub 1/2 teaspoon mustard powder)
- 1–2 tablespoons capers, plus 1-2 teaspoons caper brine.
- 1 teaspoon lemon zest
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon freshly ground black pepper
- Optional additions: 1 tablespoon fresh tarragon (elevates the flavor!), one diced avocado.
Instructions
- Hard-boil the Eggs. Place 8 large eggs in a steamer basket fitted in a saucpan or pot, with water on the bottom. Bring to a boil. Cover, simmer gently on medium-low heat for 12 minutes. Peel under running cold water. Cut them in half.
- Creamy Mixture. In a medium bowl, mix the mayonnaise, yogurt, celery, onions, fresh dill, capers, caper brine, lemon zest, and dijon mustard.
- Combine. Add the egg yolks to the yogurt mixture and mash with a fork, mixing until creamy. Chop the egg whites finely and fold them in.
- Season with salt and pepper.
- Refrigerate until ready to use – best used the same day!
Notes
Mayo/ Yogurt– feel free to use only mayo (½ cup) or only yogurt (½ cup) -with yogurt use full-fat, and add a couple of teaspoons of olive oil.
If adding the avocado, dice it and add it right before serving, adjusting salt and pepper to taste. Avocado can discolor over time, so keep this in mind. Add a little lemon juice to help with oxidation.
Egg salad will keep 2-3 days in the fridge, but will oxidize if you add the avocado.
Serving suggestions:
- Appetizers: Place a large spoonful on toasted bruschetta (or endive) and top it with a few microgreens or fresh herbs.
- Salad: lay a bed of mixed greens and sprouts, and drizzle with olive oil and lemon juice, salt and pepper. Top with a cup of egg salad, arranging tomatoes, radishes and avocado all around.
- Sandwich: spread bread with mayo (and mustard if you like). Layer sliced tomatoes, avocado or radishes (or all). Top with a generous amount of egg salad and a mound of microsprouts. Either serve open-faced or top with a second slice of bread. Cut in half.
Nutrition
- Serving Size: 1 cup
- Calories: 217
- Sugar: 0.6 g
- Sodium: 363.7 mg
- Fat: 19.6 g
- Saturated Fat: 3.8 g
- Carbohydrates: 3.6 g
- Fiber: 2.3 g
- Protein: 7.2 g
- Cholesterol: 191.8 mg