This is my favorite egg salad recipe which I found on the Food Network website. It’s very easy and very flavorful. What really makes it pop is the mustard, lemon and dill, just a perfect combination with the creaminess of the, eggs, mayo and yogurt. I adjusted the recipe a bit to make it lighter and cut the sodium in half. Especially when paired with wheat bread or crackers, or veggies, you’ll be satisfied without the guilt!
Health tips: Low fat, low carb (if eaten with veggies), diabetes-friendly (if eaten with veggies)
Ingredients (About 4 cups)
- 1/2 medium red onion, chopped
- 12 large eggs
- 1-2 stalks celery (with leaves), chopped
- 1/2 cup light mayonnaise/non-fat greek yogurt
- 2 tablespoons chopped fresh dill
- 2 tablespoons whole-grain or Dijon mustard
- 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- Vinegar (for boiling of eggs)
- Optional: Wheat bread or crackers, veggies, arugula
- In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
- Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch, with a bit of vinegar (This helps with easier peeling). Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Remove and cool the eggs immediately with cold water and ice (This helps with easier peeling). Peel the eggs and cut into large chunks (sixths or eighths).
- In a large bowl, mix together the onion, celery, mayonnaise, yogurt, dill, mustard, lemon juice, salt and pepper.
- Add the eggs to the dressing mixture and gently mix them together. Adjust seasonings as needed. Garnish with more pepper and dill if desired. Use in sandwiches, wheat crackers or on vegetables like celery, lettuce or cucumbers. I love it as an open-faced sandwich over arugula on yummy wheat sourdough bread. Enjoy!