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RecipeEgg Salad

Nutrition Facts
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
Ingredients:
  • 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
Preparation:

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