
My recipe for Healthy Egg Salad is perfect for lunches. I make it healthier by replacing the mayo with greek yogurt. It's fast, full of flavor and filling!
I love sandwiches for lunch. But here’s the problem. If you don’t eat cold cuts (which I prefer not to eat due to their high level of sodium, fat and preservative contents), it could really limit the sandwich options. That’s why I’m constantly trying to create new sandwich recipes that anyone can easily whip up and take to school or work.
I made the Avocado Chicken Salad, Healthy Tuna Salad, and now this Healthy Egg Salad, which you can slap on a bagel, baguette, lettuce cup or even on top of a salad!
This Healthy Egg Salad is very similar to the classic recipe. But I make it healthier by:
1. Cook the eggs however you’d like.
2. Im a medium bowl, mix the dressing.
3. Throw in the celery and parsley afterwards and slightly toss.
4. Now it’s time to fold in the chopped eggs.
That’s all it takes to make this easy peasy Healthy Egg Salad. It’s full of flavor, very fast to make and super filling with all that protein! And now you can enjoy it any way you’d like!
Like in an everything bagel. This is everything!
Or in a lettuce cup. This one’s for you keto and low-carb friends.
Or how about just in a salad?! A Healthy Egg Salad “Salad.” Gotta love that!
I know I’m not the only one who needs more healthy lunch ideas. I hope you try this feelgood Healthy Egg Salad. If you make it, please leave me a comment below telling me how you and your kiddos like them, or use hashtag #feelgoodfoodie on Instagram so I can see (and regram!) your recreations.
My recipe for Healthy Egg Salad is perfect for lunches. I make it healthier by replacing the mayo with greek yogurt. It's fast, full of flavor and filling!
Cook the eggs on a stovetop for 6 minutes after boiling. Alternatively you can use the oven method or the Instant Pot method.
Peel the eggs and roughly chop; set aside.
In a large bowl, whisk together the Greek yogurt, dijon mustard, lemon zest, salt and pepper. Add the chopped celery and parsley, and stir to combine. Place the chopped eggs into the bowl and stir again to combine with the dressing.
Serve the egg salad in a sandwich, lettuce cups, salad or even as a dip.
1 Comment
Audrey
September 10, 2018 at 5:13 pmLove the addition of lemon zest to the dressing, and the celery to the mix.