This egg salad combines hard-boiled eggs with Greek yogurt, Dijon, lemon, celery, and red onion. Serve it on whole-grain bread or in lettuce wraps, with optional fresh vegetables.
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- ¼ cup fat-free Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- Whole-grain bread or lettuce wraps, for serving
- Optional: lettuce leaves, tomato slices, or cucumber slices
Instructions
- Combine the chopped eggs, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Stir in the celery and red onion until evenly distributed.
- Taste and adjust the salt and pepper.
- Spoon the egg salad onto whole-grain bread or lettuce wraps.
- If using bread, add lettuce, tomato, or cucumber before closing the sandwich.
- Serve immediately.
Preparation Notes
Cool the hard-boiled eggs before mixing. Chop the celery and onion finely so they distribute through the yogurt dressing. Keep unused egg salad refrigerated and return leftovers to the refrigerator promptly.
