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–+ servings
Healthy egg salad recipe.

Healthy Egg Salad

Carmyn Suzor
This easy egg salad recipe is made healthier with Greek yogurt instead of mayo. Fresh herbs and zesty Dijon mustard are added for extra flavor. It's a quick and easy breakfast or lunch, packed with protein and perfect for meal prepping.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2

Ingredients
 

  • 6 eggs
  • ⅓ cup non-fat Greek yogurt
  • 1 tablespoon dijon mustard
  • 2-3 tablespoons fresh chives chopped
  • 2 teaspoons lemon juice
  • ¼ teaspoon black pepper
  • salt to taste

Instructions
 

  • Place the eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover with a lid. Remove from the heat, and set aside for 8 to 10 minutes. Drain the water and transfer the eggs to an ice water bath to cool. Peel the eggs.
  • Cut the eggs in half and scoop the yolks into a large bowl. Chop up the egg whites and set them to the side.
  • Using a fork, mash the egg yolks. Add the Greek yogurt, dijon mustard, chives, lemon juice, salt, and pepper. Mix until smooth and velvety. Gently fold in the egg whites. Chill in the fridge for 2 hours before serving for the best flavor.
  • Store any leftover egg salad in an airtight container and keep it in the fridge for up to 4 days. Before serving again, give the egg salad a good stir.

Nutrition

Calories: 260kcalCarbohydrates: 4gProtein: 23gFat: 16g