If you’re looking for a simple yet satisfying dish that’s packed with protein, this Greek Yogurt Egg Salad is about to become a staple in your kitchen.

By swapping out most of the mayo for Greek yogurt, you get the same creamy texture with a lighter, tangier finish, plus an extra boost of probiotics and protein. Fresh herbs like dill, parsley, or coriander brighten things up, while Dijon mustard adds a subtle kick.

Not familiar with capers? These tiny brined flower buds add a tangy, salty pop of flavor that balances out the richness of the eggs. And if you have “everything seasoning” on hand (a blend of sesame, onion, garlic, and poppy seeds), sprinkle some in for a fun, crunchy upgrade.

This versatile recipe can be served in so many ways:

• Piled high on gluten-free bread or sourdough for a hearty sandwich
• Scooped onto crunchy crackers for a quick snack
• Spooned over fresh salad greens or salad boats for a lighter meal

Quick to make and endlessly adaptable, it’s the kind of recipe you’ll return to again and again.