Light Meyer Lemon Egg Salad

Light and Lemony Meyer Lemon Egg Salad is a great salad for picnics, beach days, and lazy summer days.

This recipe has 3 basic ingredients – eggs, yogurt, and olive oil. We have Meyer lemon infused olive oil from a specialty oils and vinegar shop. Assuming you don’t have the luxury of such olive oil boutiques at your fingertips, use a splash of fresh lemon juice mixed into the salad.

HOW TO BOIL EGGS IN THE INSTANT POT

Eliminating mayonnaise from the recipe makes it lower in fat, lighter, and healthier. In its place, we use plain non-fat yogurt and olive oil to create a creamy delicious spread.

Meyer lemons have a milder, less acidic taste than regular lemons. They are slightly sweet adding complexity and citrus flavors. I love the way the lemon juice blends and lightens up this egg salad – it’s a unique take on a classic sandwich spread.

Although lemons are a winter fruit they are normally available year round. Our lemon tree keeps giving. Meyer lemons are slightly more expensive. Maybe you have a friend with a tree abundant with fresh lemons?

Serve up a few spoons of Meyer lemon egg salad open-face for lunch. Toast a slice of hearty whole grain (I use Dave’s Powerseed bread – low sugar, high fiber, and protein) as the base for the egg salad.