Light egg salad


This may come as a shock to some people, but I’ve never had egg salad (before this post). I remember reading the recipe a few years ago and thinking “meh, this seems difficult(?!)”, but it’s actually one of the simplest things I’ve ever made! (I think that the recipe that seemed difficult to me included celery, which is rather hard to find in Romania). And why is it light? Well, because I’ve replaced the mayo component (I’m really not a fan) with Greek yoghurt, yum!


I don’t have many pictures or even relevant ones because only after I’ve eaten it did it occur to me to share the recipe with you guys, haha. As I said, muy simplissimo. Have a look below 😉


  • 6 hard-boiled eggs cut into small pieces;
  • 2 small spring onions;
  • 150g Greek yoghurt – you can use light Greek yoghurt to make this light recipe even lighter;
  • 1 teaspoon mustard;
  • 1 pinch of sweet paprika;
  • salt & pepper to taste.

Instructions are pretty straightforward: boil the eggs, cut them, chop the spring onions, and then mix all the ingredients in a large bowl. Spread on the bread of your liking and enjoy!


Small tip: I think I read somewhere that by adding vinegar to the water you boil the eggs in you’ll be able to peel them much easily. You can definitely try this! I’ve tried it and had no difficulty whatsoever in peeling all 6 eggs, it was a breeze 😉

Till next time, bon apetit!


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