Low-Carb Greek Yogurt Egg Salad
If you’re seeking a refreshing and nutritious twist on a classic dish, look no further than this Low-Carb Greek Yogurt Egg Salad. With its creamy texture and zesty flavor, this delightful salad is perfect for picnics, lunch boxes, or quick weeknight meals. Made with protein-packed ingredients, it’s not only easy to whip up in just 15 minutes but also versatile enough to please even the pickiest eaters. Serve it on its own, as a spread on toasted buns, or alongside fresh veggies for a satisfying meal that fuels your day. Enjoy the vibrant taste of this egg salad that will quickly become a family favorite!
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4
- Category: Salad
- Method: Mixing
- Cuisine: Greek
Ingredients
Scale
- 7 Hard Boiled Eggs
- 5 ounces Greek Yogurt (plain)
- 1 tbsp Dijon Mustard
- 1 tbsp Fresh Chives (plus additional for garnish)
- 1/4 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Pepper
- Juice from 1 Lemon
Instructions
- Peel and chop the hard-boiled eggs into bite-sized pieces.
- In a large bowl, combine the chopped eggs with Greek yogurt and Dijon mustard, folding gently to maintain texture.
- Stir in fresh chives, smoked paprika, lemon juice, salt, and pepper until well mixed.
- Transfer the egg salad to a serving bowl and garnish with additional chives. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 240
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 420mg