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egg salad with yogurt and red pepper on a plate

Healthy Egg Salad with Yogurt and Red Pepper

Paul Bialecki
This healthy egg salad with yogurt is a quick, high-protein recipe made without mayo. It's simple, creamy, and perfect for an easy lunch or light meal.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 2
Calories 250 kcal

Ingredients
  

  • 4 eggs
  • 3 tablespoon Greek yogurt heaping
  • 1 teaspoon Dijon mustard
  • ½ red bell pepper finely chopped
  • 4 fresh basil leaves
  • salt
  • black pepper

Instructions
 

Boil the eggs

  • Place the eggs in a pot, cover with water, and bring to a boil. Cook for about 9-10 minutes, then cool them in cold water.

Prepare the dressing

  • In a bowl, combine the Greek yogurt, Dijon mustard, salt, and black pepper. Mix until smooth.

Chop the ingredients

  • Peel the eggs and cut them into small pieces. Finely chop the red bell pepper and fresh basil.

Combine everything

  • Add the chopped eggs, red pepper, and basil to the bowl with the dressing.

Mix gently

  • Stir everything together until well combined. Adjust seasoning if needed.

Serve

  • Transfer to a plate or bowl and top with extra basil if desired.

Nutrition

Calories: 250kcal
Keyword egg, healthy, salad, yogurt
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