Healthy Egg Salad Recipe (15 Minutes)
User Reviews
5
4 reviews
Excellent
Healthy Egg Salad Recipe (15 Minutes)
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Made with Greek yogurt, this healthy egg salad recipe has only five ingredients and takes just 15 minutes to prepare. Its creamy deliciousness is perfect for eating atop your favorite bread, in a wrap, or as a salad!
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Ingredients
- 6 large egg
- ¼ cup yogurt 60 g, plain, Greek
- ¼ cup celery 40 g, finely diced
- 1 Tbsp Dijon mustard 15 g
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Boil: Place eggs in a large pot and cover with cold water. Cover, bring to a boil, then remove from heat. Let eggs sit in the hot water for 12 minutes*. Transfer eggs to a bowl of cold water to stop the cooking process and aid in peeling.
- Peel: Gently tap each egg on the counter to break the shell all around the egg. Peel off the shell.
- Assemble: Roughly chop the eggs. Gently fold together with all remaining ingredients. Serve room temperature or chilled.
Notes
- *If you’re at a high elevation, let eggs sit for longer – 15 to 20 minutes.
- Storage: Leftover egg salad can be stored in the fridge for up to 3 days in an airtight container.
Nutrition Information
Show Details
Serving
1serving
Calories
166kcal
(8%)
Carbohydrates
2.6g
(1%)
Protein
13.6g
(27%)
Fat
11.3g
(17%)
Saturated Fat
3.9g
(20%)
Cholesterol
376mg
(125%)
Sodium
412mg
(17%)
Potassium
201mg
(4%)
Fiber
0.3g
(1%)
Sugar
2.2g
(4%)
Calcium
89mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 166kcal | 8% |
| Carbohydrates | 2.6g | 1% |
| Protein | 13.6g | 27% |
| Fat | 11.3g | 17% |
| Saturated Fat | 3.9g | 20% |
| Cholesterol | 376mg | 125% |
| Sodium | 412mg | 17% |
| Potassium | 201mg | 4% |
| Fiber | 0.3g | 1% |
| Sugar | 2.2g | 4% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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