About This Recipe
Throw together this simple, creamy, crunchy, and healthy egg salad recipe. Made with mustard, pickles, dill, and tossed with creamy greek yogurt for extra protein. Serve it in a salad, in a sandwich, on lettuce wraps, or eat it as is. Perfect for meal prep or a quick and easy lunch. Gluten-free and low-carb.
Ingredients
- 12 large hard-boiled eggs
- 3/4 cup greek yogurt ((6 ounces - I used full-fat))
- 1 tablespoon dijon mustard
- 1 tablespoon pickle juice
- 1/2 cup chopped green onions ((about 4 stalks))
- 1/2 cup diced dill pickles
- 1/4 cup fresh dill, roughly chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Prep your eggs. If needed, make hard-boiled eggs. Once cooled, peel and roughly chop into bite-size pieces.
- Make the egg salad. Add greek yogurt, mustard, pickle juice, salt, and pepper to a medium bowl and mix well to combine. Add in your chopped eggs, green onions, pickles, and dill, and stir until incorporated with the yogurt mixture. Adjust according to taste.
- Enjoy! Serve in a sandwich, salad, or however you like!
Source: This recipe is from
Eat The Gains.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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