As you know by now, I really like to modify classic recipes to make them healthier and tastier. This egg salad recipe scores higher than regular versions on both the health and taste scale.
I won’t make you wait any longer to find out why. I routinely use plain yoghurt as a substitute for sour cream, cream cheese, and mayonnaise — in fact, I don’t buy anything but plain yoghurt most of the time (cream cheese is the exception… cream cheese icing is just so good!). Yoghurt has a similar consistency to these products, but is higher in protein and much lower in fat — plus, who doesn’t love extra probiotics in their life?
This egg salad is made with plain yoghurt and some dijon (surprise! NOT.), to give it a bit of extra texture and taste. The requisite dill is also present, and plays off the mustard beautifully. Then, you have the creamy egg yolks blending into the sauce, making this egg salad to die for.
Try it for yourself if you’re not convinced… or even if you are.
Creamy Egg Salad
for one egg
1 tbsp plain yoghurt
1 tsp grainy dijon mustard
1/4 tsp dried dill
salt and pepper to taste
TIP: If you’d like your egg salad to be cold, boil your eggs the night before and store them, unpeeled, in a container in your fridge.
1. Fill a small pot with water. Place the number of eggs you are cooking in the pot, then place it on the stove at high heat and allow the water to boil. Cook the eggs for 10 to 15 minutes (I like my eggs super-hard boiled, so I leave them on closer to the 15 minute mark).
2. In a bowl, combine your yoghurt, dijon, dill, salt, and pepper. Mix thoroughly.
3. Once the eggs are cooked, run them under cold water. When they are cooler to the touch, peel the eggs carefully, then dice them into small squares. Add the egg to the yoghurt mixture and stir until the eggs are coated.
4. Spoon onto a piece of whole wheat or pumpernickel toast or eat it with crackers. You can also add small pieces of celery or cucumber if you like your egg salad to have a bit of crunch to it.