Greek Yogurt Egg Salad Recipe

Hard-boiled eggs: Provide the protein base for the salad.

Greek yogurt: Adds creaminess and a tangy flavor.

Dijon mustard: Gives a slight kick and depth of flavor.

Lemon juice: Adds freshness and a bit of acidity.

Red onion: Offers a sharp, crunchy contrast.

Celery: Adds crunch and a mild, fresh flavor.

Fresh dill: Provides an aromatic and slightly sweet flavor.

Salt and pepper: Essential for seasoning and bringing out the flavors.

For a creamier texture, mash the yolks of the hard-boiled eggs separately before mixing them with the greek yogurt and other ingredients. This ensures a smoother consistency and helps the flavors meld together more effectively.

• hard-boiled eggs - Substitute with firm tofu: For a vegan option, firm tofu can mimic the texture of hard-boiled eggs.

• greek yogurt - Substitute with plain regular yogurt: Regular yogurt can provide a similar creamy texture, though it may be slightly less thick.

• greek yogurt - Substitute with mayonnaise: Mayonnaise offers a richer, more traditional egg salad flavor.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is milder.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard adds a similar tang with a bit more texture.

• lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tang.

• red onion - Substitute with green onions: Green onions offer a milder onion flavor and a bit of color.

• red onion - Substitute with shallots: Shallots provide a similar flavor but are slightly sweeter and less pungent.

• celery - Substitute with cucumber: Cucumber can add a similar crunch and freshness.

• celery - Substitute with bell pepper: Bell pepper offers a crunchy texture and a sweet flavor.

• fresh dill - Substitute with dried dill: Dried dill can provide a similar flavor, though you should use less since it is more concentrated.

• fresh dill - Substitute with fresh parsley: Fresh parsley can add a different but complementary herbaceous note.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat along with the peppery flavor.

• To store your Greek Yogurt Egg Salad, transfer it to an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The salad should be kept at a temperature below 40°F (4°C) to ensure it remains safe to eat.
• For optimal freshness, consume the egg salad within 3 to 5 days. The Greek yogurt and fresh dill may start to lose their vibrant flavors after this period.
• If you notice any separation or excess liquid forming, simply give the salad a good stir before serving.
• Freezing is not recommended for this egg salad. The texture of the Greek yogurt and the hard-boiled eggs can become unpleasantly grainy and watery upon thawing.
• If you must freeze, consider freezing the chopped hard-boiled eggs separately and mixing them with fresh Greek yogurt and other ingredients when ready to serve. This will help maintain a better texture.
• Always label your container with the date it was made. This will help you keep track of its freshness and ensure you consume it within the safe time frame.
• When ready to serve after refrigeration, give the egg salad a good stir to reincorporate any separated ingredients and refresh its creamy texture.

• For the best results, avoid reheating the Greek yogurt egg salad in the microwave as it can cause the yogurt to separate and the eggs to become rubbery.
• Instead, let the egg salad come to room temperature by leaving it out for about 15-20 minutes before serving.
• If you must warm it slightly, place the egg salad in a heatproof bowl and set it over a pot of simmering water, stirring gently until it reaches the desired temperature.
• Another method is to spread the egg salad on a piece of whole grain bread or toast and lightly warm it in a toaster oven for a few minutes.
• For a creative twist, use the egg salad as a filling for a grilled sandwich. Place it between two slices of bread and grill until the bread is golden brown and the filling is warmed through.
• Always ensure that the egg salad is not left out at room temperature for more than 2 hours to maintain food safety.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Knife: Essential for chopping the hard-boiled eggs, red onion, and celery.

• Cutting board: Provides a safe surface for chopping ingredients.

• Measuring cups: Used to measure out the greek yogurt and other ingredients accurately.

• Measuring spoons: Necessary for measuring the dijon mustard, lemon juice, and fresh dill.

• Spoon: Useful for mixing all the ingredients together until well combined.

• Refrigerator: Keeps the egg salad fresh if you choose to refrigerate it for later.

Pre-chop ingredients: Chop the red onion and celery in advance and store them in the fridge.

Use an egg slicer: An egg slicer can quickly and uniformly chop your hard-boiled eggs.

Batch cook eggs: Boil a dozen eggs at once and store them in the fridge for up to a week.

Mix in a large bowl: Use a large mixing bowl to combine all ingredients easily without making a mess.

Pre-make dressing: Mix greek yogurt, dijon mustard, and lemon juice ahead of time and store in a jar.