Egg salad is one of those dishes I often forget about. Both Jeff and I have memories of eating it in our sandwiches as kids, neither of us loving it. Once in a while, however, I have a bunch of hard boiled eggs on my hands, and I remember. It turns out that I kind of love egg salad, if it’s made the right way! Jeff is the same– I tell him I made it, and he doesn’t act very excited. Then he actually eats some of it, and is all about the egg salad.
How this egg salad is different…
This recipe is so delicious, and is much lighter and fresher than the egg salads we both grew up eating. I like to make it with the Mediterranean flavors of dill, Greek yogurt, and lemon. No mayo! Avoiding mayo really lightens it up considerably!
Egg Salad with Yogurt, Dill & Lemon
This recipe is so delicious, and is much lighter and fresher than the egg salads most of us grew up eating. I like to make it with the Mediterranean flavors of dill, Greek yogurt, and lemon. No mayo!
- Prep Time: 10
- Total Time: 10
- Yield: 2 cups 1x
- Category: lunch
Ingredients
- 4 hard boiled eggs, peeled
- 1/3 cup Greek-style yogurt
- 1/4 cup (loosely packed) chopped fresh dill
- 1 tablespoon lemon juice + 1/2 teaspoon zest from a (preferably organic, well washed) lemon
- 1 tablespoon fresh chives, chopped
- salt and pepper to taste
Instructions
- Chop your eggs or slice two directions with an egg slicer, then add to a medium sized bowl.
- Add all the other ingredients, and mash/ stir together until everything is evenly mixed.
- Taste and adjust seasoning as needed– salt, lemon juice, pepper.
- If you want, you can garnish with some more chives, lemon zest, and sprigs of fresh dill.
- Enjoy!
We like to eat it more like a dip, with cucumber slices and potato chips. Today was Amelia’s first day of school, and she came home all hot and sweaty and excited and tired. She was really happy to see this dish of cold egg salad waiting for her! We shared it while I heard all about her big day.
Consider it for breakfast!
One of my favorite ways to this nutritious dish is to pile it into avocado halves and eat it with a spoon. It makes a really quick, super-satisfying breakfast!
It’s a great thing to have on hand for an easy, protein-rich snack or fast meal. Our family is going through an egg salad phase right now– we can’t seem to get enough. Soon, we’ll probably forget about it, then be pleasantly surprised all over again when we remember and I make some. 
Are you an egg salad fan? How do you like to make and eat yours?
If you’re looking for another summery favorite, try either my Spanish Tuna Salad or Gazpacho– both are so light and delicious!
Oh, Adrian! This looks fantastic. Thanks for sharing.
Thank you Sanielle! I hope you enjoy it!
*Adriana. 😉
New recipe i discoverd today, egg with yogurt with dill lemon will be great without doubt. Thanks Adriana for this delicious recipe.
I hope you love it, Amina!
I don’t think I’ve ever used lemon juice in egg salad. Sounds great with the Greek yogurt and dill! The lemon zest on top looks amazing. I love egg salad and look forward to trying your recipe!
I love the sound of this…I may need to make some tonight!
Dill and lemon sound like fabulous additions to egg salad! Yum!
Beautiful recipe Ariana! Just lovely!
I just got back from a walk and am totally sweaty because it’s sunny & 98 degrees here today. This sounds sooo good right now. Cool, creamy & savory. Mmmm…
Looks good. And seems like it is creamy and can go well with other kinds of food. Yummy…
I always love egg recipe. But egg with yogurt is something strange for me. I think it is great to try this recipe, thanks for sharing with us, Ariana.
Oh looks yummy!!! Thanks for sharing this post!
You have someone combined my two favorite things: eggs and dills.
This will be my go to recipe, thank you for sharing.
Look nice! thank you for sharing.
I’m making this egg salad tomorrow morning. Looks really light and delicious! Thanks for the recipe!