Ingredients
6 large eggs, hard-boiled and chopped
1/2 cup plain non-fat Greek yogurt
2 tablespoons chopped fresh dill
1/4 cup chopped celery
1 teaspoon Dijon mustard
1 clove garlic, minced
1 tablespoon lemon juice
Salt and black pepper to taste
Instructions
Boil eggs for 10 minutes, then cool and peel.
Chop hard-boiled eggs into bite-sized pieces.
In a bowl, mix Greek yogurt, dill, celery, and mustard.
Add minced garlic and lemon juice to the yogurt mixture and stir until smooth.
Fold in chopped eggs until well combined.
Season with salt and pepper to taste.
Refrigerate for 15-30 minutes before serving.
Notes
Adjust dill to personal preference (up to 1/2 cup). For a chunkier texture, skip chopping celery. Store in an airtight container for 2-3 days. Serve with whole-grain bread or mixed into a green salad.
- Prep Time: 10
- Cook Time: 12
- Category: High Protein Snacks
- Method: Cold
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 1g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 180mg