Greek Yogurt Egg Salad with Roasted Peppers
A simple recipe for egg salad made with Greek yogurt, mayonnaise, dijon mustard, relish, and roasted red peppers.
Servings 2 servings
Calories 202kcal
Ingredients
- 4 hard-boiled eggs
- 1 tbsp finely chopped roasted red pepper in the jar
- 2 tbsp plain Greek yogurt full-fat recommended for best taste and texture
- 2 tbsp light mayonnaise or regular, your preference
- 1 tsp dijon mustard
- 1 tbsp sweet relish drain any liquid
- 1/4 tsp paprika
- salt and pepper to taste
Instructions
- In a medium bowl, whisk together yogurt, mayo, dijon, relish
- Stir in diced roasted red peppers and paprika
- Peel and chop hardboiled eggs into small pieces and add to the mayo mixture
- Season with salt and pepper to taste
- Serve in a lettuce wrap or on your favorite sandwich bread
Notes
Submerge hard-boiled eggs in a bowl of ice water for at least 10 minutes or until they have cooled completely. This makes them easier to peel.
Feel free to add minced celery and onion and fresh herbs like dill and parsley. You could even mix in half of a mashed avocado for a boost of healthy fats.
Nutrition
Calories: 202kcal | Carbohydrates: 6g | Protein: 14g | Fat: 14g