Light Egg Salad with Greek Yogurt and Dill

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Light Egg Salad with Greek Yogurt and Dill

Name: Light Egg Salad with Greek Yogurt and Dill
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Deutsche Küche
Ingredients: 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)

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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!

Ingredients

Price per portion:€ 0.20

Ingredients

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Eggs, pack of 10 6 Eier (Größe M)

Greek yogurt 90 g griechischer Joghurt (5 % Fett)

Fresh dill 1 EL frischer Dill (gehackt)

Lemon juice Saft von 1 kleinen Zitrone

Medium hot mustard PL 1 EL mittelscharfer Senf

You probably have at home

Ground black pepper Schwarzer Pfeffer (gemahlen)

Fine sea salt Meersalz

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.