Healthy Egg Salad
My recipe for Healthy Egg Salad is light, creamy and perfect for lunches or meal prep I make it healthier by replacing the mayo with Greek yogurt and by pairing it with low-carb serving options. It's fast, full of flavor and filling!
Servings: 4 servings
Ingredients
- 6 hard boiled eggs peeled
- ⅓ cup greek yogurt
- 2 teaspoons dijon mustard
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 celery stalks chopped
- 1 tablespoon chopped parsley
Instructions
- 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 eggs, celery and parsley, and stir to combine with the dressing.
- Serve the egg salad in a sandwich, lettuce cups, salad or even as a dip.
Video
Notes
- Insta Pot Instructions: To boil the eggs in an Insta Pot, add 1 cup of water, placing eggs on a trivet and pressing Pressure Cook for 5 minutes, then vent right away and place in cold water.
- Store any leftover healthy egg salad in a airtight container in the fridge for up to 3 days. For best results, stir before serving.
Nutrition
Calories: 129kcal | Carbohydrates: 2g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 281mg | Sodium: 418mg | Potassium: 131mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg
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