HOME RECIPE: How to make a light and nutritious EGG SALAD

Egg salad is easy, affordable and light, since it has fewer calories than the usual preparations of this type because we are going to complement the mayonnaise with yogurt.

If you want something tasty for lunch or in the afternoon, prepare this quick egg salad to take to a summer picnic or potluck for a nice dish to share.

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This preparation is intended for several. Makes 6+ servings


8 hard boiled eggs
1/2 cup green onions (chopped)
1 cup yellow onions (diced)
1 tablespoon fresh dill (chopped)
1 tablespoon pickled cucumber (diced)
1/3 cup mayonnaise
1/3 cup Greek yogurt
1 tablespoon lemon juice
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper


First, make the perfect hard-boiled eggs by bringing water to a boil in a large pot. Gently add the eggs and boil for 8 minutes.

Remove the pot from the heat.

Then cover and let stand for 8 minutes.

Remove the eggs from the hot water and add them to a new bowl.

Add cold water and/or ice to the bowl and place it in the freezer for 15 minutes.

Take the container out of the freezer and drain the water.

Gently tap each hard-boiled egg on a countertop to crack the shell.

Peel the shell and cut each egg into small pieces.


In a bowl place the eggs with the rest of the ingredients.

And mix them with a wooden or plastic spoon gently so as not to break or crush them unnecessarily.

Let it rest for a minute and it’s ready.

To enjoy!