Tzatziki Egg Salad
A refreshing blend of creamy egg salad infused with tangy Greek yogurt, cucumber, garlic, and fresh dill. Light, flavorful, and perfect for a Mediterranean-inspired bite!
Dietary Needs:
Ingredients
Celery Stalks, chopped
4
Unsweetened Plain Greek Yogurt
1/2 cup
mayonnaise
1 1/2 cup
English Cucumber grated
1
Cloves Garlic minced
3
Olive Oil
2 Tbsp.
Parsley chopped
½ cup
Dill chopped
¼ cup
Lemon, juiced and zested
1 1/2 tsp.
Pepper
1 tsp.
Directions
- To chop eggs easily, place cooling rack over the top of a bowl.
- Press hard cooked through the cooling rack grates to the bowl below.
- Prepare tzatziki sauce, cut English cucumber in half and remove interior seeds.
- Grate cucumber onto paper towel lined plate, sprinkled with salt and let sit for 10 minutes.
- After 10 minutes, place second set of paper towels over the top of grated cucumber and press down to remove additional moisture.
- In a separate bowl, whisk together chopped celery, mayonnaise, garlic, olive oil, parsley, dill, lemon juice, lemon zest, salt and black pepper. Fold dressing mixture gently together with chopped eggs and cucumber.
- Taste and adjust seasoning with more salt, pepper or dill.
- Serve in or on your preferred carrier.
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