Healthy Egg Salad with Greek Yogurt and Turmeric

egg salad in lettuce cups on an oval platter next to two forks on a napkin

5 from 5 votes

Healthy Egg Salad with Greek Yogurt and Turmeric

This egg salad is luscious but light with Greek yogurt, turmeric, and cilantro in the mix. You are going to love this protein packed lunch which is simply delicious mounded on toast or dolloped right on the top of salad greens.

Prep Time15

Cook Time15

Course: Breakfast, Lunch

Cuisine: American

Servings: servings (as an entree, 4 servings as a snack)

Calories: 253kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

6 large organic eggs
1/2 cup Greek Yogurt
1/4 tsp. ground turmeric
1 1/2 tsp. Dijon mustard
1/4 cup scallions, thinly sliced (1 scallion)
1/4 cup cilantro, chopped
1/4 tsp. sea salt

Instructions

To Hard Boil Eggs

Bring water to a boil in medium saucepan.
Carefully, add in eggs.
Cover with lid, turn off and remove from heat.
Allow eggs to sit in the pot for 12 minutes.

Egg Salad

Peel eggs and dice. Add to a bowl with scallions and cilantro.
In a small bowl, combine Greek yogurt, turmeric, mustard and salt. Whisk until well combined.
Pour yogurt into egg mixture. Stir ingredients until well combined.
Serve on butter lettuce leaves or on bread or crackers. Ya know egg salad.

Notes

- Use good quality, fresh organic eggs.

- Follow the instructions for cooking hard-boiled eggs, a perfect hardboiled egg is key to this salad.

- Whisk and season your dressing well. You want a lovely creamy dressing to fold into your eggs and it should be flavorful. Taste your dressing and adjust the seasoning before adding it to the eggs.

Nutrition