This healthy egg salad uses Greek yogurt instead of mayonnaise, and is packed with protein! Onions, lemon, dill, and capers add extra flavor and texture.
Once the eggs are cooked, carefully, with a spoon, put them into an ice bath ( a bowl with ice) or run them under cold water.
To Hard Boil Eggs on the stovetop
Place eggs into a pot, and add water just enough to cover the eggs.
Over medium heat on the stovetop, let the water get to a bubbling boil. Cover with a lid and turn off the heat. Let the eggs stay covered and untouched for about 10 minutes.
Drain the water, and run under cold water to stop the cooking process.
To make the salad:
Thinly dice the red onion or shallot, place into a small bowl, and squeeze out the juice of half a lemon. Mix and allow to stand while you complete the other steps.
Peel and rough chop the eggs with a knife, or use an egg slicer to cut them into cubes.
In a medium-sized bowl, combine eggs, capers, dijon mustard, yogurt, dill, salt, and red onion (including the juice it was marinating in). Gently mix with a spatula to combine. Don't over-mix.
Serve with toast, bagel, wrap, or lettuce wrap.
Notes
For the best taste, use plain full-fat Greek yogurt. For a dairy-free option, use a plant-based plain yogurt like Culina.
You can swap dill with parsley, chives, or even spinach, or leave it out.
Marinating the onion in lemon juice will take out some of the “bite” from the onion and also serves as part of the dressing.
Store in the fridge in an airtight container for up to 3 days.