Egg salad is a classic dish often enjoyed in sandwiches, but the traditional recipe can feel heavy and greasy when mayonnaise is added. Cook and recipe developer Claire from Eat With Clarity has found a superior ingredient to combine with eggs: Greek yogurt. Her nutritious egg salad is both tastier and lighter than the classic version.
Why Greek Yogurt Works
Greek yogurt is an excellent source of protein and is typically lower in fat and calories than mayonnaise, making it a healthier substitute that still delivers exceptional taste. Claire was initially skeptical but says, "I was kind of sceptical at first, but honestly, it's so good, and with the other ingredients in here, you can't tell the difference between this version and the classic."
Ingredients for a Healthier Egg Salad
- Six large eggs
- 50g of plain Greek yogurt
- 25g of diced green onion
- One to two teaspoons of Dijon mustard
- Half a teaspoon of salt
- Quarter teaspoon of black pepper
- One to two stalks of celery, diced (optional)
Any variety of Greek yogurt will work as long as it is plain and unsweetened. Whether dairy-free or conventional, ensure it contains no added sugar or flavorings.
Step-by-Step Method
Start by placing the eggs in a large pot of water and bringing to a boil. If you have difficulty removing the shells, Claire suggests adding about one teaspoon of baking soda to help them peel more smoothly. Once boiling, remove from heat and let sit for about 10 to 12 minutes. Drain and rinse with cold water to make them easy to handle.
Carefully peel off the shells and discard. Set the eggs aside to cool for about 10 minutes. Once cooled, chop each egg into pieces—you can make them as large or small as you prefer; Claire enjoys doing a combination of both.
Some cooks choose to remove the yolks and mash them separately for a creamier salad before dicing the whites. Claire's preferred method is to chop everything together by slicing each egg in half lengthwise, then in half again, before cutting each quarter into two to four additional chunks. There is no right or wrong way, as the yolks become thoroughly mashed once combined.
Transfer the chopped eggs to a bowl with all the remaining ingredients and mix until fully combined. This is the stage to incorporate diced celery if desired. Taste and adjust the seasoning to your liking—feel free to add more salt, pepper, or perhaps some dill or red pepper flakes.
This nutritious egg salad will keep in the refrigerator for up to five days. Give it a thorough stir before serving to restore its wonderfully creamy consistency.
