Name: Dilly Egg Salad
Total time: 15 min
Yield: 4 servings
Ingredients: 8 large eggs, hard-boiled, peeled, cooled; 1/4 cup Greek yogurt, full-fat plain; 1/4 cup mayonnaise; 1 cup celery, finely chopped; 2 green onions, finely chopped, white and green parts; 1/4 cup fresh dill, chopped; 1 tsp Dijon mustard; 1 1/2 tbsp capers; 1 1/2 tsp caper brine; 1 tsp lemon zest; 1/2 tsp salt, kosher; 1/2 tsp black pepper, freshly ground

Estimate, per serving

Cal: 217
Protein: 7.2g
Carbs: 3.6g
Fat: 19.6g
Sodium: 364mg
Fiber: 2.3g

Ingredients

eggshard-boiled, peeled, cooled: 24 large
Greek yogurtfull-fat plain: 3/4 cup
mayonnaise: 3/4 cup
celeryfinely chopped: 3 cup
green onionsfinely chopped, white and green parts: 6
fresh dillchopped: 3/4 cup
Dijon mustard: 3 tsp
capers: 4 1/2 tbsp
caper brine: 4 1/2 tsp
lemon zest: 3 tsp
saltkosher: 1 1/2 tsp
black pepperfreshly ground: 1 1/2 tsp

Method

01Place eggs in a steamer basket fitted in a saucepan with water on the bottom. Bring to a boil, cover, simmer on medium-low for 12 minutes. Cool and peel under running cold water. Cut in half.12 min
02In a medium bowl, mix yogurt, mayo, celery, green onions, dill, capers, caper brine, lemon zest, and mustard.
03Add egg yolks to the yogurt mixture and mash with a fork until creamy. Chop egg whites finely and fold in.
04Season with salt and pepper.
05Refrigerate until ready to use.

Fits

Vegetarian
Gluten-free