Tzatziki Egg Salad
All your favorite creamy cucumber dill flavors combine in this unique tzatziki egg salad. The secret is the whole and fresh ingredients.
Servings 6 people
Calories 175kcal
Equipment
- Grater
- Mixing Bowl
- Knife
Ingredients
- 6 Eggs Hard-Boiled
- 2 Celery Stalks chopped
- 1 cup Unsweetened Greek Yogurt 0% Plain
- 1 Cucumber grated
- 1 tsp Garlic minced
- 2 tsp Olive Oil
- 1 tbsp Parsley chopped
- 2 tbsp Dill chopped
- 1 Lemon
Instructions
- To create the tzatziki sauce, start by peeling and grating the cucumber. Place the grated cucumber on a paper towel lined plate, sprinkle with salt, and let it sit for 10 minutes. This will help get rid of excess water.
- In a bowl, stir together grated cucumber, greek yogurt, minced garlic, olive oil, parsley, dill and lemon juice.
- Chop the hard boiled eggs, then place in a large bowl.
- Add chopped celery and desired amount of the tzatziki sauce. (You may not need to use all of it).
- Mix everything together well and top with a dash of salt and pepper.
Notes
Calories: 175 Per Serving
Net Carbs: 3 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Net Carbs: 3 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.