Veggie egg salad
This Veggie Egg Salad combines hard-boiled eggs with fresh vegetables and a Greek yogurt base, creating a healthy twist on a classic dish. Perfect for lunch or gatherings, it’s a nutritious choice that’s easy to prepare.
Cook time 10 min
Prep time 10 min
Ingredients:
1 cup greek yogurt1 cucumber
1 carrot
2 stalks celery
8 eggs
1 tbsp mayonnaise salad dressing
This Veggie Egg Salad recipe is a delightful, nutritious twist on the traditional egg salad. By incorporating fresh vegetables and a healthier base in the form of Greek yogurt, it becomes a wholesome and satisfying meal that's perfect for any time of day. Enjoy it as a light lunch, a hearty snack, or a fun addition to your next picnic or potluck.
Instructions:
- Place the 8 eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for about 10-12 minutes.
- After 10-12 minutes, transfer the eggs to a bowl of ice-cold water to stop the cooking process and cool them quickly. Let them sit for about 5 minutes.
- Peel the eggs and chop them into small pieces. Set aside.
- Peel and grate the carrot.
- Wash the cucumber. If desired, peel the cucumber for a smoother texture, and then finely dice it.
- Wash the celery stalks, then finely chop them.
- In a large mixing bowl, combine the chopped eggs, grated carrot, diced cucumber, and chopped celery.
- Add the 1 cup of Greek yogurt and 1 tablespoon of mayonnaise salad dressing.
- Gently mix everything together until the ingredients are evenly coated.
- Taste the salad and, if desired, add salt and pepper to taste.
- Serve the veggie egg salad immediately, or refrigerate it for about an hour to let the flavors meld together.
- Enjoy the salad on its own, as a sandwich filling, or on a bed of lettuce.
This Veggie Egg Salad is not only easy to make but also packed with protein and fresh vegetables, making it a healthy choice for any meal. Enjoy the burst of flavors and the nutritional benefits this dish offers. Feel free to customize it to your liking and share it with family and friends for a wholesome dining experience.
Veggie egg salad FAQ:
Hard-boil the eggs by placing them in a saucepan, covering them with cold water, and bringing the water to a boil over medium-high heat. Once boiling, turn off the heat, cover the saucepan, and let the eggs sit in the hot water for about 10-12 minutes.
Yes, you can substitute Greek yogurt with regular yogurt or sour cream for a similar texture. However, the flavor and creaminess may slightly differ.
Store leftover veggie egg salad in an airtight container in the refrigerator. It will be best enjoyed within 3-5 days. Stir well before serving again.
Yes, you can use any mayonnaise of your choice, including light or flavored varieties. Adjust the amount based on your taste preference.
Veggie egg salad is versatile; you can serve it on whole-grain bread or wraps, as a dip with crackers, or over a bed of lettuce for a low-carb option.
Tips:
- Use fresh and firm vegetables to maintain a crunchy texture in the salad.
- For easier peeling, place the boiled eggs in ice water right after cooking.
- Adjust the seasoning according to your taste. A pinch of salt and pepper can brighten up the flavors.
- Add a squeeze of lemon juice for an extra zest and freshness.
- Chop the vegetables into uniform sizes for a consistent texture and presentation.
- If you prefer a creamier texture, you can add an extra tablespoon of mayonnaise salad dressing.
Nutrition per serving
4 ServingsCalories 220kcal
Protein 16g
Carbohydrates 9g
Fiber 1.90g
Sugar 4.80g
Fat 13g
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