RecipeEgg Salad
Amount per Serving
- 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
For a quick and healthy lunch—or satisfying snack—whip up this delicious egg salad. It features a more nutritious mix-in than standard mayo: Greek yogurt, which lends more protein for fewer calories. You can serve on whole-grain bread, with crackers or with your choice of vegetables.
- Prep time
- Total Time
This recipe makes about ½ cup
- 1 whole egg, hard-boiled
- 3 egg whites, hard-boiled
- 1 tablespoon non-fat plain Greek yogurt
- 1 teaspoon whole-grain mustard
- ¼ teaspoon black pepper
- Pinch sea salt
- 1 stalk celery, finely chopped
- 1 tablespoon finely chopped bell pepper
In a medium bowl, mash egg and egg whites using an egg slicer or fork.
Add Greek yogurt, mustard, pepper and salt. Fold in vegetables and refrigerate. Enjoy on whole-grain bread, multi-grain crackers, with vegetables or as a salad topper!
Makes 1 serving
Nutrition analysis courtesy of Genesis® R&D