Healthy Egg Salad with Greek Yogurt (No Mayo)
Healthy Egg Salad with Greek Yogurt and Dill (No Mayo) is an easy, UPF free lunch idea that you can prep ahead. Perfect for open sandwiches, etc.
Servings 4 open sandwiches
Equipment
- 1 Set of measuring spoons
- 1 Digital scales
- 1 Egg slicer
- 1 Small mixing bowl
- 1 Dessert spoon
Ingredients
- 4 large hard boiled eggs organic or free range, chopped (see notes)
- 100 g Greek yogurt full-fat
- 1 teaspoon Dijon mustard organic or preservative free
- 1 teaspoon fresh dill chopped (or to taste)
- Sea salt flakes
- Ground black pepper
Optional Garnish
- Extra fresh dill fronds
Instructions
- Place the chopped eggs, Greek yogurt, Dijon mustard, dill, salt and pepper into a small mixing bowl.
- Mix together until the chopped eggs are just coated in the yogurt dressing. Taste and adjust the seasoning or add more dill if desired.
- Serve on a bed of lettuce on rye bread etc and garnish with extra dill (optional) or chill for later.
Notes
- For best results, boil the eggs for 10 minutes (I use a kettle to bring the water to a boil before adding it to the pan) and immediately cool them under cold running water. This will ensure soft, golden yellow yolks rather than pale, overcooked ones.
- For easy chopping, use an egg slicer to slice in one direction and then turn the egg 90 degrees and slice in the other direction.