Greek Yogurt Egg Salad

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Greek Yogurt Egg Salad

Greek Yogurt Egg Salad

Greek Yogurt Egg Salad


8 large eggs

2/3 cup greek yogurt

1 tablespoon mayonnaise

1 teaspoon dried dill

Salt and freshly ground black pepper, to taste


Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.

In a large bowl, roughly mash eggs with Greek yogurt, mayonnaise, dill, salt and pepper, to taste.

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