This cool egg salad is the perfect bite for warm days made with Greek yogurt, cucumber, fresh herbs, and a zesty lemon twist. Enjoy it on toasted bread, as a dip, or wrapped in a tortilla. It’s the ultimate light lunch or picnic go-to.
Servings: 2–3
Prep Time: 10 minutes
Chill Time (optional): 15 minutes
Total Time: 20–25 minutes
Ingredients:
- 4 hard-boiled eggs, chopped
- 1 small cucumber, finely diced
- 2 tbsp Greek yogurt (2% or full-fat)
- 1 tbsp mayonnaise (optional or light)
- 1 tsp mustard
- 1 spring onion, finely chopped
- 1 tbsp fresh dill or mint, chopped
- 1 tbsp lemon juice
- Salt & freshly ground pepper to taste
- Optional: a drizzle of olive oil
Instructions:
- Boil the eggs for about 9–10 minutes. Let them cool completely, peel, and chop them.
- In a large bowl, combine the chopped eggs, cucumber, spring onion, and herbs.
- In a small bowl, mix the yogurt, mayonnaise, mustard, and lemon juice until smooth.
- Pour the dressing over the egg mixture and stir gently to combine.
- Season with salt and pepper to taste. Add a few drops of olive oil if desired.
- Refrigerate for 15 minutes for extra freshness — or serve immediately!
Enjoy!