Are you craving a classic egg salad sandwich but want a lighter, healthier option? Traditional egg salad recipes often rely heavily on mayonnaise, which can be high in fat and calories. This recipe delivers all the creamy deliciousness of a classic egg salad without the mayo, making it a perfect choice for a quick lunch, light dinner, or a healthy snack. Get ready to enjoy this easy recipe that's packed with flavor and is surprisingly simple to make!
Ingredients:
- 6 large eggs
- 1/4 cup plain Greek yogurt (or dairy-free alternative)
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped red onion
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup finely chopped celery
Instructions:
Step 1: Hard-Boil the Eggs
Place the eggs in a saucepan and cover with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, immediately remove from heat, cover the pan, and let the eggs sit in the hot water for 10-12 minutes. This method ensures perfectly cooked eggs every time.
Step 2: Cool and Peel the Eggs
After 10-12 minutes, drain the hot water and run cold water over the eggs until they are cool enough to handle. Gently tap the eggs all over to create cracks in the shell. Peel the eggs under cold running water for easier peeling.
Step 3: Chop the Eggs
Once peeled, finely chop the eggs. You can use a knife or a food processor for this step, depending on your preference. If using a food processor, pulse gently to avoid over-processing and making the egg salad too mushy.
Step 4: Combine Ingredients
In a medium bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, dill, red onion, celery seed, salt, and pepper. If using celery, add it now. Stir gently until all ingredients are well combined. Taste and adjust seasoning as needed.
Step 5: Serve and Enjoy!
This egg salad is delicious on its own, served with crackers or vegetables. It’s also fantastic in sandwiches, wraps, or as a filling for lettuce cups for a low-carb option.
Tips for the Best Egg Salad:
- For extra creaminess: Use full-fat Greek yogurt.
- Adjust the seasonings: Feel free to experiment with other herbs and spices, such as paprika, chives, or tarragon.
- Make it ahead: This egg salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Variations:
- Spicy Egg Salad: Add a pinch of cayenne pepper or a dash of your favorite hot sauce.
- Avocado Egg Salad: Mash in 1/4 of a ripe avocado for extra creaminess and healthy fats.
- Curry Egg Salad: Add 1 teaspoon of curry powder for an exotic twist.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and will vary based on the specific ingredients used. This recipe makes approximately 4 servings.
- Calories: Approximately 150-200
- Protein: Approximately 10-12g
- Fat: Approximately 8-12g
- Carbohydrates: Approximately 5-7g
This healthy and delicious egg salad without mayo is a fantastic addition to your repertoire of quick dinner ideas and healthy meals. Enjoy the ease of homemade cooking with this simple yet flavorful recipe! It's a great way to enjoy a classic dish with a lighter, fresher twist.