Healthy Egg Salad
My recipe for Healthy Egg Salad is light and creamy, with Greek yogurt in place of mayo!
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
My Top Tip: Avoid over-stirring your egg salad to prevent it from turning to mush and looking like baby food. When you add the chopped eggs to the dressing, fold just enough to coat all the ingredients while still keeping the boiled egg salad chunky.
Storage: Store your egg salad in an airtight container in the refrigerator for up to 3 days. Because of the Greek yogurt, make sure the egg salad doesn't sit at room temperature for more than 2 hours.
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
QR code
Scan code to view the full recipe on your phone.
