Tzatziki Egg Salad

Tzatziki Egg Salad – egg salad made with homemade tzatziki sauce. The BEST! Hard-boiled eggs, Greek yogurt, cucumber, garlic, olive oil, and celery. Will keep 3 to 5 days in the refrigerator. Serve on toast or in a lettuce wrap or celery for a low-carb keto-friendly meal. #eggs #sandwich #lowcarb #ketofriendly

Easy Egg Salad with Tzatziki Sauce

Egg salad sandwiches are a must for the Masters’ golf tournament. Even though the tournament isn’t being played this year, you still can’t beat a good egg salad sandwich! I decided to jazz up our Copycat Masters Egg Salad Recipe this year. I took my egg salad recipe and combined it with my homemade Tzatziki sauce recipe. OMG! One word – AH-MAZ-ING! If you like egg salad and tzatziki sauce, you are going to absolutely LOVE this recipe. (It’s low-carb too!)

How to Make Homemade Egg Salad

Egg salad is super easy to make. Start with cooking the eggs. I prefer to cook my eggs in my Instant Pot. You can get the cooking method here. Once the eggs are cooked, peel them and chop them up. Next, combine Greek yogurt, cucumber, garlic, and olive oil. Finally, gently stir the chopped eggs into the Greek yogurt mixture and chill. 

To cut down on the prep time in this recipe, you can cook the eggs the day before. Peel them and store them in the refrigerator overnight. You can also buy the pre-cooked hard-boiled eggs at the store.

You can make this egg salad ahead of time and refrigerate. It will keep in the refrigerator for 3 to 5 days. I love to make a big batch of this egg salad on Sunday for us to eat for lunch during the week. SO easy! 

What to Serve with Egg Salad

We love to eat this Tzatziki Egg Salad on toasted bread. It is also great on crackers or stuffed into celery. This is a great use for any leftover Easter hard-boiled eggs. We usually serve this egg salad with chips, a salad, or fruit salad. Here are a few of our favorite recipes from the blog that go great with this easy egg salad:

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Recipe Print Recipe

Tzatziki Egg Salad

Author: Plain Chicken

Yield: 8 people

Prep Time 10 minutes mins

Total Time 10 minutes mins

Tzatziki Egg Salad – egg salad made with homemade tzatziki sauce. The BEST! Hard-boiled eggs, Greek yogurt, cucumber, garlic, olive oil, and celery. Will keep 3 to 5 days in the refrigerator. Serve on toast or in a lettuce wrap or celery for a low-carb keto-friendly meal. #eggs #sandwich #lowcarb #ketofriendly

Equipment:

• Instant Pot
• Rotary Cheese Grater

Ingredients:

• 5 tbsp plain Greek yogurt
• ⅛ medium cucumber, peeled & grated
• 1 garlic clove pressed
• 1½ tsp olive oil
• 12 hard-cooked eggs, peeled & diced
• 1 cup diced celery
• salt and pepper, to taste

Instructions:

• Squeeze the water from the grated cucumber with your hands or paper towels.
• Combine the Greek yogurt, grated and squeezed cucumber, garlic, olive oil, chopped hard-boiled eggs, celery, salt, and pepper.
• Refrigerate at least 2 hours to allow the flavors to develop. Stir again before serving. Garnish with fresh dill if desired.

Notes:

Serve as a sandwich, in a wrap, in a lettuce wrap or with celery.

Leftovers will keep for 3 to 5 days in the refrigerator.

Plain Chicken

https://www.plainchicken.com/tzatziki-egg-salad/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph