Greek Yogurt Egg Salad
A lighter, tangy egg salad made with creamy Greek yogurt, Dijon mustard, crisp celery, fresh chives, and lemon. Serve chilled on bread, in wraps, or over greens.
Prep: 15 min · Cook: 12 min · Yield: 4 · Method: Stovetop
Ingredients
- 8 large eggs
- 0.75 cup greek yogurt
- 1.5 tablespoons dijon mustard
- 0.5 cup celery
- 2 tablespoons chives
- 1 medium lemon
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 8 slices bread
- 4 leaves lettuce leaves
Cooking instructions
- Place the eggs in a saucepan and cover with at least 1 inch of cold water. Bring to a boil over medium-high heat, then cover, remove from the heat, and let stand for 10 minutes. (about 10 min)
- Transfer the eggs to a bowl of ice water and cool for 5 minutes. Peel and discard the shells. (about 5 min)
- Chop the eggs into bite-size pieces. Finely dice the celery, snip the chives, and finely grate 1 teaspoon of lemon zest. Cut the lemon in half and squeeze 1 tablespoon of juice. (about 5 min)
- In a medium bowl, stir together the Greek yogurt, Dijon mustard, lemon zest, lemon juice, salt, and pepper. (about 2 min)
- Fold in the chopped eggs, celery, and chives until evenly coated. Taste and adjust the salt, pepper, or lemon juice as needed. (about 3 min)
- Serve immediately on bread with lettuce, or cover and refrigerate for at least 30 minutes before serving in sandwiches, wraps, or over greens. (about 30 min)