High Protein Egg Salad with Greek Yogurt
Trying to find a use for those boiled eggs? This healthy egg salad is nutritious and high in protein, making it a perfect option for a quick lunch that requires no reheating. Eat it with crackers, sourdough bread or simply with a spoon. It is perfect for the Easter season!
Ingredients
- 2 boiled eggs
- 2 tbsp 0% fat greek yogurt
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tsp dried dill
Instructions
- Use this recipe to make the perfect boiled eggs!
- Take the eggs straight out of the fridge and gently peel the shells off if you haven't already. They are always easier to peel when cold.
- On a clean cutting board, use a knife to cut both of the eggs in half.
- Scoop or pop out the yolks from each half of the egg and place them inside a small bowl.
- Inside the small bowl with the yolks, place the yogurt, dijon mustard, salt, pepper and dill. Use a spoon or spatula to squish the yolks and combine all of the ingredients until you have a smooth mixture.
- Using a clean knife, chop the egg whites into tiny pieces. Scoop all of the egg whites into the bowl with the yolk.
- Using the same spoon from before, stir the yolk mixture with the egg whites until you have a creamy egg salad.
- Serve with sourdough bread right away or place in the fridge for up to 48 hours!
Notes
Boiled eggs: refer to the recipe on my blog that shows how to make the perfect boiled egg.
Additional add-ins: I love to add pickles to the mix. Just be mindful that they add some salt, so you might need to add less regular salt to the mixture.
Nutrition
Serving: 1servingCalories: 117kcalCarbohydrates: 2gProtein: 16gFat: 11g
Tried this recipe?Let us know how it was!