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Dive into this healthy no-mayo egg salad recipe, a flavorful twist on a beloved classic. Perfect for a quick meal or gathering, it’s sure to delight.
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 12 minutes
How Many Servings?
2-3 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 6 hard-boiled eggs, peeled and roughly chopped. | |
| 1/4 cup plain Greek yogurt (choose non-fat for a lighter texture, full-fat for creamier) | |
| 1/2 avocado, chopped into small cubes | |
| 1 tablespoon of each, freshly chopped, dill, parsley and chives | |
| 1 tablespoon capers, drained and chopped | |
| 1 Lemon zest | |
| 1 tablespoon Dijon mustard | |
| 1 tablespoon red wine vinegar | |
| 1/4 teaspoon salt | |
| 1/2 teaspoon paprika | |
| 1/2 teaspoon Aleppo pepper or black pepper |
Preparation
1
Prepare the Eggs:
Boil the eggs until hard-boiled, about 9–12 minutes. Once cooked, transfer them to cold water to cool. Peel, roughly chop, and place the eggs in a large mixing bowl.
Boil the eggs until hard-boiled, about 9–12 minutes. Once cooked, transfer them to cold water to cool. Peel, roughly chop, and place the eggs in a large mixing bowl.
2
Mix the Dressing:
In a separate bowl, whisk together the plain Greek yogurt, Dijon mustard, red wine vinegar, lemon zest, salt, paprika, and Aleppo pepper (or black pepper) until smooth and well combined.
In a separate bowl, whisk together the plain Greek yogurt, Dijon mustard, red wine vinegar, lemon zest, salt, paprika, and Aleppo pepper (or black pepper) until smooth and well combined.
3
Chop the Herbs and Avocado:
While the eggs are cooling, chop the fresh dill, parsley, chives, and capers. Dice the avocado into small cubes. Add the herbs, capers, and avocado to the bowl with the chopped eggs.
While the eggs are cooling, chop the fresh dill, parsley, chives, and capers. Dice the avocado into small cubes. Add the herbs, capers, and avocado to the bowl with the chopped eggs.
4
Combine and Toss
Pour the dressing over the egg mixture. Gently fold everything together until the eggs, avocado, and herbs are evenly coated. Mix thoroughly, but take care to keep the chunky texture intact for a hearty, rustic feel.
Pour the dressing over the egg mixture. Gently fold everything together until the eggs, avocado, and herbs are evenly coated. Mix thoroughly, but take care to keep the chunky texture intact for a hearty, rustic feel.
5
Chill and Serve:
For the best flavor, let the egg salad chill in the refrigerator for at least an hour. This gives the ingredients time to meld together beautifully. Serve chilled—on a bed of greens, tucked into a sandwich, or enjoy it on its own for a light, satisfying meal.
For the best flavor, let the egg salad chill in the refrigerator for at least an hour. This gives the ingredients time to meld together beautifully. Serve chilled—on a bed of greens, tucked into a sandwich, or enjoy it on its own for a light, satisfying meal.