Ingredients
- ¼ cup Greek yogurt
- 1 tablespoon brown sugar
- 8 hard-boiled eggs, peeled and chopped
- ¼ cup chopped celery
- ¼ cup chopped green onion
- 2 tablespoons sweet pickle relish
- 2 tablespoons yellow mustard
- ¼ teaspoon dill weed
- ¼ teaspoon paprika
- ground black pepper to taste
What Makes This Recipe Special
This recipe is a healthier twist on classic egg salad, using Greek yogurt instead of mayonnaise. It’s creamy, protein-packed, and ready in minutes. Perfect for a quick lunch or snack that feels fresh and satisfying.
Tips To Improve This Recipe
- Use eggs that are not too fresh for easier peeling after boiling.
- Chill the eggs in ice water immediately after boiling to stop cooking and make peeling simpler.
- Add a pinch of paprika or dill for extra flavor without overpowering the dish.
- Chill the eggs in ice water immediately after boiling to stop cooking and make peeling simpler.
- Add a pinch of paprika or dill for extra flavor without overpowering the dish.
Directions
Whisk the Greek yogurt and brown sugar together in a bowl until they're well combined. Then, chop up the hard-boiled eggs, celery, and green onion, and add them to the bowl. Toss in the relish, mustard, dill, paprika, and a pinch of black pepper. Give everything a good mix so all the flavors come together nicely. Taste it and adjust the seasoning if you need to. That’s it—easy and delicious!
Best Foods To Serve With This
Try serving the salad on whole grain bread or in a wrap for a nutritious sandwich. It also pairs well with crisp lettuce leaves for a low-carb option. Add sliced cucumbers or tomatoes on the side to keep the meal light and refreshing.
Leftover Tips
Store the egg salad in an airtight container in the refrigerator. It stays fresh for up to three days. Give it a quick stir before serving, and avoid leaving it out at room temperature for more than two hours to keep it safe to eat.
