FROM MEREDITH’S KITCHEN –

FROM MEREDITH’S KITCHEN –

STAFF RECIPE FILE

Easy Egg Salad with Greek Yogurt, Capers, and Dill

Ever since Mark and I decided to try “Meatless May” a few months ago, I’ve  been exploring new ways to enjoy old favorites. This easy egg salad recipe substitutes Greek yogurt and dijon mustard for mayo, and uses capers, tarragon, and dill to make it not only healthy but oh-so-tasty too!

INGREDIENTS

6 large eggs
¼ cup (2 oz/60 g) plain, low- or non-fat Greek yogurt
1 tablespoon roughly chopped capers
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh tarragon, dill, or chives, or a combination
Salt and freshly ground pepper

INSTRUCTIONS

Boil the eggs (if you’re like me you need instructions):

Put the eggs in a saucepan and add enough cold water to cover by a couple of inches. Bring to a boil, remove from the heat, cover, and let rest for 20 minutes. Drain the eggs and rinse under cold water. When cool enough to handle, peel.

Chop up the eggs – yolk and all.

Place the chopped-up eggs in a bowl and add the yogurt, capers, mustard, lemon juice, and herbs. Mix to desired consistency.

Serve with crackers or on your favorite bread as a sandwich.  Enjoy!

 

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