There’s something about fresh dill.  This delicate aromatic herb adds unmistakable flavor and character to any dish.  When I get a whiff, it immediately transports back to childhood family dinners with my grandmother’s roasted carrots with dill and cucumber salad with sour cream and dill - the perfect sides to any meat, fish or poultry she was cooking that day.  Over the years, my uses for dill have expanded to mixing it into brown rice or quinoa, roasted root veggies, whipping into plain yogurt as a dip, tossing into salmon or tuna salad, sprinkling over baked potatoes and scrambling it into eggs.

Dill has been used safely for centuries as a culinary herb.  It’s also been touted to have medicinal properties for ailments ranging from sleep disorders to digestive issues to liver problems, however more evidence is needed to substantiate these uses for dill.



I enjoy mixing fresh dill into plain Greek yogurt and making a Tzatziki like concoction.  Tzatziki is a traditional Greek dip made with yogurt, sour cream, dill and cucumber.  (I leave out the sour cream as I think it’s creamy enough with just the Greek yogurt.)  Today let’s add it to chopped hard-boiled eggs and make egg salad.  I love the look of brown eggs, although there’s no nutritional difference from white eggs.


Greek Yogurt Tzatziki Egg Salad 



Serves 2


4 eggs, hard-boiled, shelled and coarsley chopped

8 ounces plain Greek yogurt, 0% fat*

1 large garlic clove, minced

2 teaspoon fresh dill, minced

1 mini cucumber, diced

1 teaspoon Dijon mustard

Pinch of salt and pepper


Hard boil the eggs first by placing them in a large pot and just covering with them with water.  Over high heat, bring to a rolling boil and immediately remove from heat and reduce the heat.  Return the pot to lower heat to simmer for one minute.  After simmering, remove eggs from heat and cover pot and let sit for 12 minutes in the hot water.  Spoon out  eggs with a slotted spoon and place in an bowl with ice water or carefully dump out the hot water from pot and replace with cold water to stop the cooking process.  Refrigerate hard-boiled eggs, if not using right away. It’s a bit easier to remove shells, if refrigerated for a bit.

Gently tap the eggs on a hard surface or roll between your hands to loosen the shells.  Remove the shells and coarsely chop eggs.  Put them in a bowl; add yogurt, garlic, dill, cucumber, mustard, salt and pepper. Mix gently.  Enjoy in a whole grain wrap or a lettuce cup.  You can cover and refrigerate leftovers to within the next 2 - 3 days.

*I use Chobani Greek yogurt.  (I am not a paid spokesperson for the product, but proudly endorse it.)

Nutrition Information (per 1/2 cup serving): Calories: 237, Total Fat:11 g, Saturated Fat: 3 g, Trans Fat: 0g, Cholesterol: 426 mg, Sodium: 297 mg, Total Carbohydrate: 13 g, Dietary Fiber: 1 g, Sugars: 12 g, Protein: 20 g

Enjoy eating simply,









One thought on “Dallying with Dill: Greek Yogurt Tzatziki Egg Salad

  • Pingback: A Roundup of a Dozen Healthy Egg Recipes for Easter {Podcast #263}

Leave a Reply