Creamy, tangy, packed with protein — and zero boring bites.
🛒 Ingredients (Serves 4)
- 8 large eggs
- ½ cup plain nonfat Greek yogurt
- 2 tablespoons light mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 tablespoon finely diced red onion
- 1 tablespoon finely diced celery
- 1 tablespoon chopped fresh chives
- Salt & black pepper to taste
⭐ The “Secret Ingredient”
1–2 teaspoons pickle juice (or finely chopped dill pickles)
This adds brightness and depth — it’s what makes it taste like restaurant egg salad instead of basic homemade.
🔥 Instructions
1️⃣ Perfect Hard-Boiled Eggs
- Place eggs in a pot and cover with water.
- Bring to a boil, then turn off heat, cover, and let sit 10–12 minutes.
- Transfer immediately to an ice bath for 5–10 minutes.
- Peel and chop.
2️⃣ Make the Creamy Base
In a bowl, whisk together:
- Greek yogurt
- Light mayo
- Dijon
- Lemon juice
- Pickle juice
- Salt & pepper
3️⃣ Combine
- Gently fold chopped eggs into the dressing.
- Add celery, red onion, and chives.
- Mix until creamy but still textured.
Chill at least 30 minutes before serving (flavor gets even better).
💪 Macros (Per Serving)
- Calories: ~210
- Protein: 20–22g
- Carbs: 3–4g
- Fat: 12g
