Egg Salad
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Egg Salad
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With fresh dill, crunchy celery, and Greek yogurt, this simple egg salad recipe is creamy, flavorful, and packed with protein. An easy lunch!
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Ingredients
For the Healthy Egg Salad:
- 6 hard cooked eggs 2 of the whites-only; 4 whole eggs
- ¾ cup diced celery about 3 medium stalks
- ¼ cup plain non-fat Greek yogurt
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped fresh dill
For Serving:
- whole grain bread toasted (for 4 open faced sandwiches)
- arugula tomato, additional chopped fresh dill
Instructions
- Peel the eggs and cut into a rough dice. (For detailed instructions on how to hard boil eggs, see Step 2 of my Avocado Egg Salad recipe.) Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
- Serve egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.
Notes
- TO STORE: Leftover healthy egg salad will keep in the refrigerator for about 2-3 days. Stir leftovers before serving.
Nutrition Information
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Serving
1(of 3) without bread
Calories
125kcal
(6%)
Carbohydrates
2g
(1%)
Protein
11g
(22%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
249mg
(83%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1(of 3) without bread | |
| Calories | 125kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 249mg | 83% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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