Description
A delicious and easy chopped egg salad perfect for sandwiches, pitas, or as a dip with crackers.
Ingredients
Scale
- 8 eggs
- 1/2 cup plain Greek yogurt
- 2 tsp dijon mustard
- 1 tbsp minced fresh dill
- 1 tbsp minced fresh chives
- 3 tbsp finely diced red onion
- 1 tsp lemon juice
- 1 tsp kosher salt
- ½ tsp ground pepper
Instructions
- Bring a medium pot of water to a boil over high heat. Reduce to medium heat to maintain a light boil.
- Gently lower eggs into the pot using a slotted spoon.
- Set a timer for 8-12 minutes, depending on your preferred doneness (8 minutes for just done egg yolk vs 12 minutes for a harder egg yolk).
- Prepare an ice water bath (3 cups water and 1 cup ice).
- When the timer goes off, use the slotted spoon to transfer the eggs from the pot to the ice bath.
- About 5-10 minutes later, when the eggs are cool enough to handle, remove from the ice bath, peel and chop the eggs in your preferred manner (less or more chunky).
- Add the chopped eggs to a mixing bowl with yogurt, dijon mustard, fresh minced dill, fresh minced chives, diced red onion, lemon juice, kosher salt and ground pepper.
- Stir until well-combined and then serve with crackers, stuffed in a pita, on a sandwich or in a wrap.
Notes
- Adjust the seasonings to taste.
- Can be stored in the refrigerator for up to 3 days.
- For an extra kick, add a splash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg