Light Egg Salad with Greek Yogurt and Dill

Name: Light Egg Salad with Greek Yogurt and Dill
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 6 pcs Eggs (size M); 90 g Greek Yogurt (5% fat); 1 tbsp fresh dill; 1 tbsp lemon juice; 1 tbsp medium-hot mustard; 1 pinch sea salt; 1 pinch black pepper

4 servings

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Ingredients

6 pcs Eggs (size M)
90 g Greek Yogurt (5% fat)
1 tbsp fresh dill
1 tbsp lemon juice
1 tbsp medium-hot mustard
1 pinch sea salt
1 pinch black pepper

Preparation

1
First, boil the eggs: Bring water to a boil in a small pot. Once the water is boiling, carefully add the eggs and hard boil for about 10 minutes. Then remove from the heat and immediately rinse under cold water.
2
In a large bowl, stir the Greek yogurt smooth with the finely chopped dill, mustard, and lemon juice. Peel the cooled eggs, cut them into small cubes, and fold them into the yogurt mixture. Mix everything well, season with sea salt and pepper, and serve.

Tip

Best enjoyed with fresh whole grain bread or as a sandwich filling. The salad also tastes excellent garnished with radishes.

Knuspr-Küche

Tipp: Für eine extra würzige Note können Sie noch fein gehackte Kapern oder Frühlingszwiebeln hinzufügen. Servieren Sie den Salat auf geröstetem Vollkornbrot für den perfekten Crunch!