Quick & Easy Skinny Egg Salad Recipe Is What's for Dinner Tonight by Sarah Amona
The creamy skinny egg salad recipe is made with hardboiled eggs, Dijon mustard, low-fat Greek yogurt, fresh chopped chives, paprika and chopped dill pickles. The eggs are chopped and then mixed with the other ingredients. So quick and easy.
Instead of the dill pickles, you can add 1/2 cup finely chopped celery, sweet red bell pepper or green onions. You could also use fresh dill, thyme or parsley instead of the chives. Serve this egg salad wrapped in lettuce for the skinny version or pile on top of lettuce. You could also use it as a sandwich filling. Refrigerate any leftovers in an airtight container for up to three days.
Prep Time: 10 minutes
Cook Time: 10 minutes (to cook eggs)
Total Time: 20 minutes
- 6 hardboiled eggs
- 2 teaspoons Dijon mustard
- 4 tablespoons low-fat plain Greek yogurt
- 2 tablespoons fresh chopped chives (or fresh dill)
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 2 dill pickle spears, finely chopped
Here's how to make it:
- Peel and chop the eggs and put in a medium-sized bowl.
- Add Dijon mustard, Greek yogurt, chives, salt, paprika and pickles. Stir gently until combined.
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