Servings: 4
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Ingredients
- 8 large hard-boiled eggs, peeled
- ⅓ cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 2 Tbsp fresh dill, finely chopped
- 2 Tbsp fresh parsley, finely chopped
- 1 cup plain full-fat Greek yogurt (unsweetened)
- 1½ Tbsp extra-virgin olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest (optional but excellent)
- 1 garlic clove, finely grated (or ¼ teaspoon garlic powder)
- ¾ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp paprika
Instructions
- Mash 2 of the hard-boiled eggs in a large bowl until creamy. Chop the remaining 6 eggs into bite-sized pieces and add to the bowl.
- Add the rest of the ingredients and mix until evenly combined.
- Let the egg salad rest in the refrigerator for 15–30 minutes to allow the flavors to meld. Taste and adjust the seasoning as needed before serving.
Nutrition
Calories: 248kcal | Carbohydrates: 6g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 376mg | Sodium: 629mg | Potassium: 283mg | Fiber: 1g | Sugar: 4g | Vitamin A: 872IU | Vitamin C: 7mg | Calcium: 123mg | Iron: 2mg
Nutrition values are approximate and may vary.
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