Egg Salad
With fresh dill, crunchy celery, and Greek yogurt, this simple egg salad recipe is creamy, flavorful, and packed with protein. An easy lunch!
Prep: 15 minutes
Total: 15 minutes
Servings: 3 servings
Ingredients
For the Healthy Egg Salad:
- 6 hard cooked eggs 2 of the whites-only; 4 whole eggs
- ¾ cup diced celery about 3 medium stalks
- ¼ cup plain non-fat Greek yogurt
- 1 teaspoon dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped fresh dill
For Serving:
- Whole grain bread toasted (for 4 open faced sandwiches)
- Arugula tomato, additional chopped fresh dill
Instructions
- Peel the eggs and cut into a rough dice. (For detailed instructions on how to hard boil eggs, see Step 2 of my Avocado Egg Salad recipe.) Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
- Serve egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.
Notes
TO STORE: Leftover healthy egg salad will keep in the refrigerator for about 2-3 days. Stir leftovers before serving.
Nutrition
Serving: 1(of 3) without breadCalories: 125kcalCarbohydrates: 2gProtein: 11gFat: 7gSaturated Fat: 2gCholesterol: 249mgFiber: 1gSugar: 1g
