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Nutritious Rainbow Vegetable Egg Salad

A vibrant and healthy egg salad packed with colorful vegetables and creamy yogurt dressing, perfect for a nutritious lunch or snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: International
Calories: 250
Ingredients Method Notes

Ingredients
  

Eggs
  • 5 large hard-boiled brown eggs from free-range hens 3 whites only
Vegetables
  • 1/3 cup chopped celery
  • 1/3 cup cucumber, peeled, seeded, and diced
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons minced and shredded carrot
  • 2 tablespoons chopped flat-leaf parsley
  • 2 chopped green onions
  • 1/2 cup plain greek yogurt
  • 2 tablespoons mayonnaise
  • 1 1/2 teaspoons mustard (yellow or dijon)
  • 1/2 teaspoon dill (extra for garnish if desired)
  • 1/2 teaspoon onion powder
  • to taste Sea salt or pink salt and freshly ground black pepper

Method
 

  1. Chop the hard-boiled eggs and combine with chopped vegetables and herbs in a bowl.
  2. Mix Greek yogurt, mayonnaise, mustard, dill, onion powder, salt, and pepper to make the dressing.
  3. Pour the dressing over the egg and vegetable mixture and toss gently to combine.
  4. Garnish with extra dill if desired and serve chilled.

Notes

Use fresh herbs for the best flavor and adjust salt and pepper to taste.