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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:
Start by boiling your eggs until they are hard-boiled, approximately 9-12 minutes. Once boiled, place them in cold water to cool down before peeling. Roughly chop the peeled eggs and place them in a large mixing bowl.
Start by boiling your eggs until they are hard-boiled, approximately 9-12 minutes. Once boiled, place them in cold water to cool down before peeling. Roughly chop the peeled eggs and place them in a large mixing bowl.
2
Mix the Dressing:
In a separate bowl, combine the plain Greek yogurt, Dijon mustard, red wine vinegar, lemon zest, salt, paprika, and Aleppo pepper (or black pepper). Whisk together until smooth and well combined.
In a separate bowl, combine the plain Greek yogurt, Dijon mustard, red wine vinegar, lemon zest, salt, paprika, and Aleppo pepper (or black pepper). Whisk together until smooth and well combined.
3
Chop the Herbs and Avocado:
While your eggs are cooling, chop the fresh dill, parsley, chives, and capers. Cut the avocado into small cubes. Add the chopped herbs, capers, and avocado to the bowl with the chopped eggs.
While your eggs are cooling, chop the fresh dill, parsley, chives, and capers. Cut the avocado into small cubes. Add the chopped herbs, capers, and avocado to the bowl with the chopped eggs.
4
Combine:
Pour the dressing over the egg mixture. Gently fold everything together, ensuring the eggs, avocado, and herbs are evenly coated with the dressing. The goal is to mix thoroughly while keeping the chunky texture of the eggs and avocado.
Pour the dressing over the egg mixture. Gently fold everything together, ensuring the eggs, avocado, and herbs are evenly coated with the dressing. The goal is to mix thoroughly while keeping the chunky texture of the eggs and avocado.
5
Chill and Serve:
For the best flavor, let the egg salad chill in the refrigerator for at least an hour. This allows the flavors to meld together beautifully. Serve chilled on a bed of greens. s a sandwich filling, or enjoy it by itself for a light, nutritious meal.
For the best flavor, let the egg salad chill in the refrigerator for at least an hour. This allows the flavors to meld together beautifully. Serve chilled on a bed of greens. s a sandwich filling, or enjoy it by itself for a light, nutritious meal.
6
Or enjoy as sandwich for a light, nutritious meal.