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

10 min

Quick

Knuspr-Küche

Ingredients

Price per portion:€ 0.47

Ingredients

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Eggs (size 10) 6 Stk Eier (Größe M)

Greek yogurt 90 g Griechischer Joghurt (5% Fett)

Fresh dill 1 EL frischer Dill

Lemon juice 1 EL Zitronensaft

Medium-hot mustard PL 1 EL mittelscharfer Senf

Fine sea salt 1 Prise Meersalz

You probably have at home

Ground black pepper 1 Prise schwarzer Pfeffer

Preparation method

Ingredients overview

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

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.

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.