Greek Yogurt Dip Egg Salad
This Greek Yogurt Dip Egg Salad is great for everyone, especially those who dislike mayonnaise!
I’m not the biggest fan of mayonnaise, I wouldn’t go as far to say I hate it but I just don’t care for it. When Sabra contacted me about working together this year on their 2014 Tastemaker Panel, I received a large package of Sabra products. I knew almost immediately that I would use the Greek Yogurt Veggie Dip in an egg salad recipe.
I’m a big fan of egg salad, so when the opportunity to create an egg salad recipe sans mayo appeared, I was beyond excited. Greek yogurt would be fine by itself but a savory Onion Greek Yogurt Veggie Dip? Even better! I know this dip is usually eaten with pita chips or carrots but I couldn’t resist. It worked so well mixed with the eggs, between pumpernickel and fresh crispy lettuce. Why yes, I’ll have another.
There is another dip flavor that I almost used; the Cucumber Dill dip would be just as good in this recipe.
The first step for any egg salad recipe is to hard-boil the eggs. I always fail at hard-boiling eggs. It is such a seemingly innocent process but it never fails, I always leave the eggs in the boiling water for too long because I tend to walk away and do other things. I check my email, paint my toe nails or turn on an episode of Game of Thrones and let them boil for 45 + minutes. Yes, I really did that.
Instead of boiling the eggs in water, I opt to bake them in the oven. It’s really easy, you guys. I promise. Just take a cupcake tin and put one egg in each cupcake “well.” Preheat your oven to 350 degrees F and put the eggs in for 30 minutes. Your eggs will become brown speckled on the outside and there may be a mark on the egg where they meet the cupcake tin, but that shouldn’t matter unless you are painting them for Easter, but you aren’t doing that. You are making egg salad with yogurt dip!
With this method, I am able to set a timer and paint my toenails without ruining any eggs.
This recipe involves cooking the eggs in the oven instead of boiling them in water. If you don't want to do this, you can skip those steps and boil enough water to cover the eggs in a medium pot for about 10 minutes.
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
6 eggs, hard-boiled
4 cups water + ice
1/2 cup greek yogurt dip (I used Sabra Greek Yogurt Veggie Dip)
1/4 teaspoon ground chipotle
1/2 teaspoon black pepper
1 loaf pumpernickel bread, sliced
4-6 lettuce leaves
Preheat your oven to 350 ° F. Place one egg into each open well in a cupcake or muffin pan. Once oven is preheated, put the egg filled pan in for 30 minutes.
Fill a large bowl with water and ice to make an ice bath. Set aside until eggs are finished cooking.
Remove eggs from oven and using a dish towel or oven mitt, remove the hot eggs from the pan and place into the ice bath to stop the cooking process. Once cooled completely, place your hands inside the large bowl and begin to peel back the egg shell.
Remove peeled eggs from water and place into a separate medium sized bowl. Mash eggs with a fork, add the greek yogurt dip, ground chipotle black pepper and salt.
Place the egg salad mixture on one slice of pumpernickel bread with a lettuce leaf. Close the sandwich with second slice of bread. Cut and serve.
Disclosure: This year I have partnered with Sabra and I am on their 2014 Tastemaker Panel. I have been monetarily compensated for my time, recipe development and photography. However, all opinions are 100% my own.
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