Greek Yogurt Egg Salad
This Greek yogurt egg salad recipe is tasty, low calorie and packed with protein. Plus it's only 1 point using the 2023 WW point system!
Ingredients
- 4 eggs
- 1/3 cup plain Greek yogurt
- 1/2 tablespoon mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon Ranch salad dressing
- 1/2 teaspoon honey mustard
- Salt and pepper to taste
Instructions
- Fill a pot about 2/3 full with warm water and add a dash or two of salt. Put the pot on your cold stovetop. Carefully place 4 eggs into the pot. Put a lid on the pot, and turn the stove on high heat. Leave them be.
- When the water begins boiling, turn off the heat. Leave the eggs on the warm stovetop for 10 to 12 minutes. Transfer the eggs to a bowl and fill it with cool water. Add in ice cubes and let the eggs sit until they are completely cool.
- Once the eggs are completely cool, you can either chop them into pieces or leave them whole. (I prefer chopping for smaller egg pieces.) Place them into a mixing bowl.
- Add the Greek yogurt, mayonnaise, yellow mustard, Ranch salad dressing and honey mustard. Add a bit of salt and pepper to taste.
- Use a potato masher and mash the ingredients together well. Once the egg salad is the desired consistency, use a spoon to stir a couple of times.
- Serve immediately or store in an airtight container in the refrigerator for five to seven days.