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Notes

egg salad
Nutrition Estimate (Per Serving)
Calories: ~150
Protein: 11g
Fat: 9g
Carbs: 3g

Ingredients

  • 6 hard-boiled eggs
  • 1/4 cup plain Greek yogurt (or use mashed avocado)
  • 1 tsp Dijon mustard
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh dill or chives (optional)
  • 1/4 cup finely chopped red onion or green onion (optional)
  • Squeeze of lemon juice (for freshness)

Instructions (Step-by-Step)

Step 1: Hard Boil the Eggs
Place eggs in a pot, cover with water, bring to a boil, then simmer for 10 minutes. Let them cool, then peel.
Step 2: Chop the Eggs
Roughly chop the hard-boiled eggs and place them in a mixing bowl.
Step 3: Mix the Creamy Base
In a small bowl, combine Greek yogurt, Dijon mustard, salt, pepper, and lemon juice. Mix until smooth.
Step 4: Combine Everything
Add the creamy mixture to the chopped eggs. Mix gently until well combined.
Step 5: Add Optional Ingredients
Fold in chopped onion and herbs for extra flavor and texture.
Step 6: Serve or Store
Serve on whole grain bread, in a wrap, or with crackers. Store leftovers in an airtight container in the fridge for up to 3 days.