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egg salad on toast on a plate with sprigs of parsley
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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. 
Course Main, Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 202kcal
Author Amee

Ingredients

  • 4 hard-boiled eggs
  • 1 tablespoon finely chopped roasted red pepper in the jar
  • 2 tablespoon plain Greek yogurt full-fat recommended for best taste and texture
  • 2 tablespoon light mayonnaise or regular, your preference
  • 1 teaspoon dijon mustard
  • 1 tablespoon sweet relish drain any liquid
  • ¼ teaspoon 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