Egg Salad

Egg Salad

 

5 eggs

⅓ cup Dill Greek Yogurt Dip

2 tablespoons chopped onion

2 tablespoons sweet or dill relish

Salt and pepper to taste

Put eggs in a saucepan and cover with water. Cover pan and bring water to boil. Remove from heat and let the pan sit, still covered, for 15 minutes.

After 15 minutes, drain hot water from the pan and fill with cold water and ice to cool eggs. Peel eggs.

Chop eggs and combine with yogurt, onion and relish.

Two servings. 275 calories per serving

Hack: This can be served on bread or, if you’re looking to cut back on your carbs, you can serve it with salad greens.  Try mixing in some chopped tomatoes and cucumbers!

Hack: Hard boiled eggs keep in the refrigerator for one week so consider making a few extra while you’ve got the water boiling! They make a great snack alone, pickled or deviled eggs.

Please follow and like us:

6 Replies to “Egg Salad”

  1. Hi Cynthia
    I love your quick and healthy recipes. This looks very much like the Russian salad, but of course healthier. 

    I cannot cook anything complicated so your recipes come in very handy to me. Thank you for the idea. Perhaps you should make them available in a book one day in the future. Have a nice day. Marisa

    1. Thank you for your kind comments!   I had to take a minute to look up a Russian Salad as I had never heard of it before and it looks delicious.  I’m going to have to try that.

      A cookbook would be an interesting undertaking.  I’ll look into it!

  2. Another lovely recipe Cynthia and so quick and simple to put together. I love eggs and it’s nice to know that I can just add a few extra ingredients and make a meal with bread or salad. That Dill Greek Yogurt dip sounds delicious and always available.

    Your recipes always make me hungry.

    1. I love egg salad and was pleased to find how well eggs blend with this Greek yogurt dip.  The 

      Dip lasts in the fridge for two weeks and has so many uses!  

Leave a Reply

Your email address will not be published. Required fields are marked *