Greek Yogurt Egg Salad Recipe

Eggs: Hard-boiled and chopped, these form the base of the salad.

Greek yogurt: A healthier alternative to mayonnaise, providing creaminess and tang.

Dijon mustard: Adds a subtle tangy flavor that complements the yogurt.

Red onion: Finely chopped for a bit of crunch and sharpness.

Celery: Adds a refreshing crunch to the salad.

Dill: Freshly chopped, it adds a burst of herbal freshness.

Lemon juice: Freshly squeezed, it brightens up the flavors.

Salt: To taste, enhances all the flavors.

Pepper: To taste, adds a bit of heat and depth.

To achieve a creamier texture in your egg salad, make sure to finely chop the hard-boiled eggs and mix them thoroughly with the greek yogurt mixture. This ensures that each bite is well-coated and flavorful. Additionally, allowing the egg salad to chill in the refrigerator for at least 30 minutes before serving will help the flavors meld together beautifully.

• Greek yogurt - Substitute with sour cream: Sour cream provides a similar creamy texture and tangy flavor.

• Greek yogurt - Substitute with mayonnaise: Mayonnaise offers a rich and creamy consistency, though it is less tangy.

• Dijon mustard - Substitute with yellow mustard: Yellow mustard has a milder flavor but can still provide the necessary tang.

• Dijon mustard - Substitute with whole grain mustard: Whole grain mustard adds a similar tang with a bit more texture.

• Red onion - Substitute with green onions: Green onions offer a milder onion flavor and a bit of color.

• Red onion - Substitute with shallots: Shallots provide a subtle, sweet onion flavor.

• Celery - Substitute with cucumber: Cucumber adds a refreshing crunch and mild flavor.

• Celery - Substitute with bell pepper: Bell pepper provides a sweet crunch and vibrant color.

• Fresh dill - Substitute with dried dill: Dried dill can be used in smaller quantities to provide a similar flavor.

• Fresh dill - Substitute with fresh parsley: Fresh parsley offers a different but complementary fresh herb flavor.

• Lemon juice - Substitute with lime juice: Lime juice provides a similar acidic tang.

• Lemon juice - Substitute with white vinegar: White vinegar adds acidity without the citrus flavor.

• Salt - Substitute with soy sauce: Soy sauce adds saltiness along with a bit of umami.

• Pepper - Substitute with cayenne pepper: Cayenne pepper adds heat along with a bit of spiciness.

• To keep your Greek yogurt egg salad fresh and delicious, store it in an airtight container. This prevents it from absorbing any unwanted odors from the fridge and keeps it from drying out.
• Place the container in the coldest part of your refrigerator, ideally at a temperature below 40°F (4°C). This ensures that your egg salad remains safe to eat and maintains its texture.
• For the best flavor and texture, consume your egg salad within 3-4 days. The Greek yogurt can start to separate and the vegetables may lose their crunch if stored for too long.
• If you need to freeze your egg salad, be aware that the texture may change upon thawing. The Greek yogurt can become watery and the eggs might get a bit rubbery.
• To freeze, transfer the egg salad into a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date so you can keep track of how long it has been stored. Frozen egg salad is best used within one month for optimal quality.
• When ready to use, thaw the egg salad in the refrigerator overnight. Give it a good stir to reincorporate any separated liquids and refresh the flavors with a squeeze of lemon juice or a sprinkle of fresh dill.
• Avoid reheating the egg salad as it is best enjoyed cold. Reheating can further alter the texture and flavor, making it less appetizing.

• For a quick and easy method, place the Greek yogurt egg salad in a microwave-safe dish. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 30-second intervals, stirring in between, until it reaches your desired temperature. Be cautious not to overheat, as the Greek yogurt can separate.

• Alternatively, you can use a stovetop method. Transfer the egg salad to a small saucepan. Heat over low to medium heat, stirring frequently to ensure even warming. This method helps maintain the creamy texture of the Greek yogurt.

• If you prefer a more gentle reheating method, use a double boiler. Place the egg salad in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until warmed through. This method is excellent for preserving the delicate flavors and textures of the dill and celery.

• For those who enjoy a bit of a twist, consider reheating the egg salad in a skillet. Add a small amount of olive oil or butter to the skillet and heat over medium-low. Add the egg salad and stir gently until warmed. This method can add a slight crispness to the red onion and celery.

• If you have a sous-vide machine, place the egg salad in a vacuum-sealed bag and submerge it in a water bath set to 140°F (60°C). Heat for about 15-20 minutes. This method ensures even heating without altering the texture of the Greek yogurt and dijon mustard.

• Lastly, if you prefer not to reheat, consider serving the egg salad at room temperature. Remove it from the refrigerator about 30 minutes before serving. This allows the flavors of the lemon juice and fresh dill to meld beautifully.

• Mixing bowl: A large bowl used to combine all the ingredients together.

• Whisk: Useful for blending the greek yogurt, dijon mustard, lemon juice, salt, and pepper until smooth.

• Knife: Essential for chopping the hard-boiled eggs, red onion, and celery.

• Cutting board: A surface to safely chop the eggs, red onion, and celery.

• Measuring cups: Needed to measure out the greek yogurt and other ingredients accurately.

• Measuring spoons: Used to measure the dijon mustard, lemon juice, and fresh dill.

• Spatula: Handy for mixing the egg salad ingredients together thoroughly.

• Refrigerator: To store the egg salad if you’re not serving it immediately.

Use pre-chopped veggies: Save time by using pre-chopped red onion and celery from the store.

Boil eggs in advance: Hard-boil and chop the eggs the night before to streamline the process.

One-bowl mixing: Combine all ingredients in one bowl to minimize cleanup.

Batch prep: Make a larger batch of egg salad to have ready-to-eat meals throughout the week.

Use a food processor: Quickly chop the red onion and celery using a food processor.