Description
A creamy and versatile egg salad with fresh dill, perfect for sandwiches, snacks, or salads.
Ingredients
- 6 whole hard-boiled eggs
- 4 hard-boiled egg whites
- 1/3 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons fresh dill (finely chopped)
- 1 teaspoon fresh chives (finely chopped)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 1/8 teaspoon paprika
- 1/2 teaspoon fresh lemon juice (optional)
Instructions
- Prepare the hard-boiled eggs. Once cooled, peel and chop 2 of the whole eggs, and set them aside.
- Remove the yolks from four of the boiled eggs and discard or reserve them for another use.
- In a medium bowl, chop the egg whites into small pieces and add them to the bowl along with the chopped whole eggs.
- Incorporate the Greek yogurt, mayonnaise, Dijon mustard, dill, chives, salt, pepper, paprika, and lemon juice (if using).
- Mix all ingredients with a fork or spoon until you achieve a creamy texture that holds together well.
- Serve immediately on toasted bread, bagels, crackers, or atop a fresh salad.
Notes
For a richer taste, swap Greek yogurt for regular mayonnaise. Let the salad marinate for an hour before serving for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American