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.
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?
Try this Veggie Cheese Frittata!
Egg Salad
This super salad, packed with protein and loads of creaminess, makes for a quick and healthy midday meal.
Ingredients
- 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
- ¼ teaspoon salt
- 1 stalk celery, finely chopped
- 1 tablespoon finely chopped bell pepper
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.
Nutrition Information per serving
Calories: 200Carbohydrates: 7gProtein: 25gTotal Fat: 6g— Unsaturated Fat: 4.5g— Saturated Fat: 1.5gCholesterol: 185mgSodium: 500mgPotassium: 213mgFiber: 1gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
