Simple Healthy Egg Salad
This Simple Healthy Egg Salad is quick, simple, and a great make-ahead lunch that you can eat throughout the week. Packed with protein, this salad fills you up for hours, while also tasting light and fresh! Serve this recipe in a variety of ways including on top of whole grain bread, a bed of lettuce, or with a side of veggies and crackers.
Carbohydrates 5g
Protein 15g
Fat 15g
Saturated Fat 4g
Ingredients
- 1 dozen eggs hard boiled
- 1 5 oz individual container Fage 2% Greek yogurt*
- 2-4 tbsp avocado oil mayonnaise*
- 1 tbsp dijon mustard
- 2-4 tbsp fresh dill*
- 1/4 tsp salt
- 1/2 tsp black pepper
- Serve on/with: Whole grain bread, whole grain English muffin, rice cakes, crackers, lettuce wraps, bed of lettuce, side of chopped veggies, etc.
Instructions
- Peel and chop the hard-boiled eggs.
- Place in a medium size bowl and add in the Greek yogurt, mayonnaise, dijon mustard, dill, and salt/pepper. Stir to combine.
- Top with additional dill, salt/pepper, and/or paprika.
- Serve on whole grain bread, rice cakes, lettuce wraps, bed or lettuce, or with a side of chopped veggies and crackers.
- If the egg salad is properly stored in an air tight container, it will stay fresh up to 4-5 days. However, egg salad should be tossed out if left out for more than 2 hours.
Notes
*I used Fage 2% Greek yogurt, but any Greek yogurt works!
*I started with 2 tbsp avocado oil mayo and added 1 tbsp at a time until desired creaminess was obtained.
*If using dried dill, use 2 teaspoons. Again, you can add more depending on how powerful of a dill flavor you would like.
**The nutrition figures above should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in foods, and the way ingredients are processed change the effective nutritional information in any given recipe.
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