RecipeEgg Salad
- Calories: 200
- Protein: 25 g
- Total Fat: 6 g
- Unsaturated Fat: 4.5 g
- Saturated Fat: 1.5 g
- Cholesterol: 185 mg
- Total Carbohydrate: 7 g
- Dietary Fiber: 1 g
- Total Sugar: 3 g
- Natural Sugar: 3 g
- Added Sugar: 0 g
- Sodium: 500 mg
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. In addition to the protein bump, you’ll 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 crudité on the side, or adding a big scoop to a green salad. Is it lunchtime yet?
- Prep time
- Total Time
- • 1 whole egg, hard-boiled
- • 3 egg whites, hard-boiled
- • 1 to 2 tablespoons lowfat plain Greek yogurt
- • 1 teaspoon mustard*
- • ¼ teaspoon black pepper
- • 1/4 teaspoon salt
- • 1 stalk celery, finely chopped
- • 1 tablespoon finely chopped bell pepper
* use your favorite type; yellow, Dijon, spicy brown or stone ground.
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.
Try this Veggie Cheese Frittata!
