Healthy Egg Salad
User Reviews
5
Healthy Egg Salad
Description
The recipe starts with peeled hard-boiled eggs roughly chopped and combined with a dressing made from Greek yogurt, Dijon mustard, lemon zest, salt, and black pepper. Adding chopped celery gives the salad a crisp texture, while parsley provides herbal brightness.
The resulting mixture is creamy with a light tang from the mustard and yogurt, complemented by the fresh zest of lemon. The balance between creamy and crunchy textures makes for a pleasant eating experience, suitable for various serving styles including sandwiches, lettuce wraps, or dips.
Eggs can be prepared traditionally or in an Instant Pot for convenience. Leftover egg salad should be stored in an airtight container in the refrigerator and consumed within three days. Stirring before serving helps redistribute the dressing for consistent texture and flavor.
Ingredients
- 6 egg peeled, hard boiled
- ⅓ cup Greek yogurt
- 2 teaspoons Dijon mustard
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 celery chopped, stalks
- 1 tablespoon parsley chopped
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.
Notes
- Hard boil eggs in an Instant Pot by placing them on a trivet with one cup of water and pressure cooking for 5 minutes; then transfer eggs to cold water immediately.
- Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
- Stir the egg salad before serving after refrigeration to redistribute the dressing evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 2g | 1% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 281mg | 94% |
| Sodium | 418mg | 17% |
| Potassium | 131mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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