Egg Salad with Greek Yogurt
Egg Salad with Greek Yogurt offers a lighter take on the classic favorite, blending boiled eggs with creamy Greek yogurt and crisp vegetables for a refreshing and protein-packed dish that's perfect for sandwiches, wraps, or salads.
Ingredients
- 6 hard boiled eggs
- ¼ cup non-fat plain Greek yogurt
- 2 teaspoons lemon juice
- 1 teaspoon dried minced onion
- ½ cup diced celery
- ¼ teaspoon pepper (optional)
- ⅛ teaspoon salt (optional)
Instructions
- Clean the kitchen area and wash hands with soap and water.
- Scrub firm fresh produce with a clean vegetable brush under cold running water.
- Prepare hard boiled eggs.
- Using a potato masher or fork, breakdown hard boiled eggs into small pieces.
- Add Greek yogurt, lemon juice, onion, celery, pepper, salt, and mix together.
- Serve with crackers or on your favorite whole wheat bread.
Storage
- Refrigerate any leftovers as soon as possible or within 2 hours for safety.
- Use leftovers within 4 days.
Video
Notes
- Add more onion or pepper depending on flavor preference.
- Omit the celery if preferred.
- For more information about food and beverage storage, go to the FoodKeeper Website or App (FoodSafety.gov).
The Nutrition Facts Label does not include optional ingredients.
