Egg Salad with Leaves

This egg salad gets a lighter, tangier spin by splitting the base between mayo and nonfat yogurt. You still get that creamy richness, but the yogurt adds a subtle tang and cuts the heaviness so you can actually eat more than one scoop without feeling weighed down.

Fresh dill is the standout herb here, and this recipe uses a generous amount. That anise-like freshness pairs naturally with eggs and makes this taste more like a Scandinavian-inspired salad than your average deli version.

Serving it on crisp lettuce leaves instead of bread is a smart move. You get a crunchy, refreshing vehicle that lets the egg salad shine, and it doubles as a low-carb option. Scoop the salad right onto the leaves and eat them like wraps.

Pro Tips

• Mash the eggs to your preferred texture; some chunks are nice for a rustic feel, or go smooth in the food processor for spreading
• Use fresh dill, not dried; the flavor difference is enormous in a cold dish like this
• Make the salad up to a day ahead; the flavors actually improve as they meld overnight in the fridge
• Butter lettuce or Little Gem leaves work best as cups since they hold their shape without cracking

Variations

• Add a teaspoon of Dijon mustard for a sharper, more complex flavor
• Mix in diced celery or cornichons for crunch and brininess
• Use the salad as a filling for deviled eggs for a party appetizer twist