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Light Egg Salad with Greek Yogurt and Dill
(0)
20 min
Quick
Knuspr-Küche
Dieser leichte und cremige Eiersalat ist die perfekte gesunde Alternative zum Klassiker. Statt schwerer Mayonnaise verwenden wir proteinreichen griechischen Joghurt, der zusammen mit frischem Dill und einem Spritzer Zitrone für eine herrliche Frische sorgt. Ideal als schneller Snack, leichtes Abendessen oder für den Osterbrunch!
Preparation method
Ingredients overview
- 6 eggs (size M)
- 90 g Greek yogurt (5% fat)
- 1 tbsp fresh dill (chopped)
- Juice of 1 small lemon
- 1 tbsp medium-hot mustard
- Sea salt
- Black pepper (ground)
First, cook the eggs: Bring water to a boil in a small pot. Once the water is boiling, carefully add the eggs and hard-boil them over medium heat for about 10 minutes. Then remove from the heat and immediately rinse under cold water.
In a large bowl, mix yogurt, chopped dill, and mustard. Peel the cooled eggs, cut them into small pieces, and add them to the bowl. Carefully mix everything, season with sea salt, pepper, and lemon juice, and serve.
Chef's tip
Serve the egg salad on fresh whole-grain bread or with crunchy vegetable sticks like cucumbers and bell peppers.
Ingredients
Nutritional values
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