Low Sodium Classic Boiled Egg Salad
Packed with protein and brimming with fresh flavors, this Low Sodium Classic Boiled Egg Salad is a heart-healthy twist on a timeless favorite. Made with creamy Greek yogurt instead of mayo, this version reduces sodium without sacrificing taste. Crisp celery and zesty green onions add crunch, while Dijon mustard, white vinegar, and a squeeze of lemon juice brighten every bite. A touch of fresh dill ties it all together, creating a light and refreshing dish perfect for sandwiches, lettuce wraps, or enjoying solo. This quick and versatile recipe, ready in just 25 minutes, is ideal for meal preps, picnics, or a satisfying snack. Whether you're watching your sodium intake or simply craving a healthier option, this egg salad is sure to become a new staple in your recipe rotation.
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Ingredients
- 6 large eggs
- 2 stalks celery
- 2 stalks green onions
- 0.5 cup Greek yogurt
- 1 tablespoon dijon mustard
- 1 teaspoon white vinegar
- 1 tablespoon lemon juice
- 0.25 teaspoon black pepper
- 1 tablespoon fresh dill
Directions
Step 1
Place the eggs in a medium saucepan and cover them with water, ensuring the water level is about an inch above the eggs.
Step 2
Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from heat. Let the eggs sit in the hot water for about 10 minutes.
Step 3
While the eggs are cooking, finely chop the celery and green onions. Set aside.
Step 4
After 10 minutes, transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
Step 5
Peel the cooled eggs and chop them into small pieces or desired size.
Step 6
In a large bowl, combine the chopped eggs, celery, and green onions.
Step 7
In a small bowl, whisk together the Greek yogurt, Dijon mustard, white vinegar, lemon juice, and black pepper until smooth and creamy.
Step 8
Pour the dressing over the egg and vegetable mixture. Gently mix, ensuring all ingredients are well combined.
Step 9
Chop the fresh dill and fold it into the salad.
Step 10
Taste the egg salad and adjust seasoning if needed.
Step 11
Serve immediately or refrigerate for an hour for a colder salad. Enjoy on whole-grain bread, lettuce wraps, or on its own.
Nutrition Facts
| Serving size | (509.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 560.2 |
| Total Fat 32.2g | 0% |
| Saturated Fat 9.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1119.9mg | 0% |
| Sodium 836.0mg | 0% |
| Total Carbohydrate 11.3g | 0% |
| Dietary Fiber 1.4g | 0% |
| Total Sugars 5.6g | |
| Protein 46.4g | 0% |
| Vitamin D 246IU | 0% |
| Calcium 293.5mg | 0% |
| Iron 6.2mg | 0% |
| Potassium 709.2mg | 0% |
Source of Calories