Description
This egg salad with Greek yogurt dressing is so simple to make and serves as a light lunch. It’s made with dill, pickles, peas, fresh herbs and creamy Greek yogurt dressing.
Ingredients
8 large hard-boiled eggs, peeled, chopped
3/4 cup kosher dill pickles, diced
1/2 cup canned peas, drained
3 green onions, chopped
2 tbsp fresh chopped dill
Dressing:
1/4 cup whole milk plain Greek yogurt
2 tbsp mayonnaise
1 tsp Dijon mustard
2 tsp fresh lemon juice
1/4 tsp paprika
Kosher salt and black pepper
Directions
1. In a salad bowl, combine eggs, pickles, peas, and onions.
2. In a separate small bowl, whisk together the Greek yogurt, mayonnaise, mustard, lemon juice, and paprika. Season with black pepper, to taste.
3, Add the dressing and dill to the salad and gently toss to combine. Season with salt as needed.
4. Chill for 30 min before serving.
Enjoy!
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