Egg Salad
This super salad, packed with protein and loads of creaminess, makes for a quick and healthy midday meal. The Greek-yogurt-for-mayo swap is one of my favorites, and it works perfectly in this recipe.
![](https://joybauer.com/wp-content/uploads/2017/01/Egg-salad.jpeg)
In addition to the protein bump, youβll also score a bit of tangy flavor. And there are so many fun ways to enjoy it. You can go classic and spread it on whole-grain bread for a scrumptious sammie. Or try something new, like serving it with crackers or cruditΓ© on the side, or adding a big scoop to a green salad. Is it lunchtime yet?
Try thisΒ Veggie Cheese Frittata!
Egg Salad
Ingredients
- 1 whole egg, hard-boiled
- 3 egg whites, hard-boiled
- 1 to 2 tablespoons lowfat plain Greek yogurt
- 1 teaspoon mustard*
- ΒΌ teaspoon black pepper
- ΒΌ teaspoon salt
- 1 stalk celery, finely chopped
- 1 tablespoon finely chopped bell pepper
- * use your favorite type; yellow, Dijon, spicy brown or stone ground.
Instructions
- In a medium bowl, mash egg and egg whites using an egg slicer or fork.
- Mix in Greek yogurt, mustard, pepper and salt. add in vegetables. Season with additional salt, pepper and mustard to taste. Enjoy on whole-grain bread, crackers, or on a mixed salad.