Tzatziki Egg Salad
For a healthy egg salad recipe that is full of amazing flavor, try this Tzatziki Egg Salad recipe. Instead of mayonnaise, this low-calorie egg salad is made with homemade tzatziki sauce, which uses plain Greek yogurt as its base. Enjoy on toasted bread, on crackers, in lettuce wraps or stuffed into celery sticks!
Wondering what to do with leftover tzatziki sauce? We’ve got you covered! A few of the best tzatziki sauce uses include:
Use as a delicious, creamy veggie dip for cucumbers and carrots
Use as a healthy, flavorful alternative for mayonnaise in chicken salad
Use as a “base” to other cold salads, such as pasta salad and potato salad
Share this healthy egg salad recipe with friends and family on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.
To make 6 servings of Tzatziki Egg Salad, first prepare the Cabot Tzatziki. This recipe makes 1½ cups and keeps in the refrigerator for 1 week.
Cook the eggs: Place eggs in a medium-sized pot filled with water. Cover and bring to a boil. Once water reaches a boil, turn off the heat. Set a timer for 8 minutes.
After 8 minutes, place the eggs in an ice bath and let them cool for 10 minutes.
Peel and dice the eggs.
Mix the diced eggs, ½ cup tzatziki, chopped dill, salt and pepper in a medium sized bowl and chill for 30 minutes.
Serve on a single slice of toasted bread, as a sandwich with lettuce or with sliced cucumbers.
For another delicious salad, try our Chef’s Salad. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this egg salad with Greek yogurt recipe, so please rate and review it when you have the chance.
½ cup Cabot Tzatziki
- 6 eggs
- 2 teaspoons fresh dill, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
PREPARE the Cabot Tzatziki. Recipe makes 1 ½ cups and keeps in the refrigerator for 1 week.
- COOK the eggs: Place the eggs in a medium-sized pot filled with water. Cover and bring to a boil. Once at a boil turn off the heat and set a timer for 8 minutes. After 8 minutes place the eggs in an ice bath and let them cool for 10 minutes.
- PEEL and dice the eggs.
- MIX the diced eggs, ½ cup tzatziki, chopped dill, salt and pepper in a medium sized bowl. Chill for 30 minutes.
- SERVE on single slice of toasted bread, as a sandwich with lettuce or with sliced cucumbers.
- Serving Size
- 1/6 recipe
- per serving
- 6 grams
- Saturated Fat
- 2 grams
- 190 milligrams
- 500 milligrams
- 2 grams
- 0 grams
- 1 grams
- 8 grams
- 57 milligrams