Description
A savory and crunchy egg salad that combines the creaminess of Greek yogurt with the crunch of crispy fried onions and fresh vegetables.
Ingredients
- 6 large eggs
- 1/4 cup Greek yogurt
- 1 tablespoon whole grain mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup bell pepper, finely diced
- 1/4 cup chives, chopped
- 1/4 cup crispy fried onions
- 1/4 cup sweet gherkins, diced
- 1/4 teaspoon garlic powder (optional)
- 4 slices of rye bread or fresh spinach leaves for serving
Instructions
- Place the eggs in a pot and cover them with cold water. Bring the water to a rolling boil over medium heat.
- Once boiling, cover the pot, remove it from the heat, and let it rest for 12 minutes.
- Transfer the eggs to a bowl filled with ice water and let them cool for about 5 minutes.
- Once cooled, peel the eggs and chop them into bite-sized pieces.
- In a large bowl, whisk together the Greek yogurt, whole grain mustard, apple cider vinegar, sea salt, and black pepper until creamy and well-blended.
- Fold in the chopped eggs, diced bell pepper, chives, crispy fried onions, sweet gherkins, and garlic powder (if desired) until evenly coated.
- Adjust the seasoning to taste, then cover the bowl and refrigerate for at least 30 minutes to enhance the flavors.
- Serve the savory egg delight on rye bread or atop fresh spinach leaves.
Notes
- For a zesty kick, add a dash of hot sauce to the mixture.
- Incorporate diced tomatoes for added freshness and color.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 370mg