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)

20 min

Quick

Knuspr-Küche

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.