Tzatziki Egg Salad
This Tzatziki Egg Salad is a refreshing twist on a classic! Creamy, tangy, and packed with protein, it's perfect for lunch or as a healthy snack.
Servings: 4 servings
Ingredients
- 5 tbsp plain Greek yogurt
- 1 medium cucumber peeled & grated
- 1 clove garlic pressed
- 1 tsp olive oil
- 12 large hard-cooked eggs peeled & diced
- 1 cup celery diced
- Salt and pepper to taste
Instructions
- Start by peeling and grating the medium cucumber. Make sure to squeeze out any excess water to prevent a soggy salad. Next, press the garlic clove and set it aside. Dice the celery into small pieces for added crunch.
- If you don’t have hard-cooked eggs ready, you can easily make them by boiling fresh eggs. Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for about 12 minutes. Once done, transfer them to an ice bath to cool before peeling and dicing.
- In a large mixing bowl, combine the diced hard-cooked eggs, grated cucumber, diced celery, and pressed garlic. This mixture will be the base of your Tzatziki Egg Salad.
- To the mixture, add 5 tablespoons of plain Greek yogurt and 1 teaspoon of olive oil. Stir gently to combine, being careful not to break up the eggs too much. Season with salt and pepper to taste.
- For the best flavors, let your Tzatziki Egg Salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve it on a bed of greens, in a sandwich, or with whole-grain crackers for a delightful meal!
Equipment
- Mixing Bowl
- Cutting Board
- Grater
- Garlic press
- Spatula
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- For a low-carb option, serve in lettuce wraps instead of on bread.
- To enhance flavor, add fresh herbs like dill or parsley.