Garden Herb Egg Salad
A refreshing twist on the classic egg salad, this Garden Herb Egg Salad is enriched with fresh herbs and lightened with Greek yogurt, perfect for a nutritious and flavorful meal. Ideal for health-conscious individuals, this egg salad variation is packed with protein and delightful flavors.
Prep time: 10 minutesCook time: 12 minutesServes: 4
Ingredients
6 large eggs
1/4 cup Greek yogurt
1 tablespoon Dijon mustard
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
2 green onions, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice
4 slices whole grain bread
Lettuce leaves, for serving
Instructions
1. Place the eggs in a single layer in a saucepan and cover with cold water.
2. Bring to a boil over medium-high heat, then cover, and remove from heat. Let eggs stand in hot water for 10-12 minutes.
3. Drain, cool under cold running water, and peel the eggs.
4. Chop the eggs and place them in a large bowl.
5. Add Greek yogurt, Dijon mustard, parsley, dill, green onions, salt, and pepper.
6. Gently mix until all ingredients are well combined.
7. Stir in lemon juice to add freshness.
8. Serve the egg salad on whole grain bread with lettuce leaves.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Best served cold, if desired, briefly warm in a microwave for 15 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
