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Creamy Herbe Egg Salad

Greek yogurt makes a light and healthy base for this deliciously flavored eggs salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Author Valerie Remy-Milora


  • 1 tbsp Dijon mustard
  • 1/2 cup plain Greek yogurt
  • 8 hard boiled eggs
  • 5 stalks celery
  • 2 tbsp fresh herbs of your choice minced (tarragon, dill, sage)
  • fresh ground salt and pepper to taste


  • In a mixing combine Dijon mustard and Greek yogurt and mix well.
  • Chop eggs and celery stalks and add to yogurt mixture.
  • Add fresh herbs of your choice, salt and pepper.
  • Mix all ingredients.
  • Chill one hour before serving to allow flavors to be fully infused into salad.
  • Serve as is or on a bed of baby greens.


Replace celery with 1/4 to 1/2 bulb fennel and use dill as your choice of herbs for a refreshing spring salad