Egg Salad
Fuel your muscles with this creamy, protein-packed egg salad! Swapping traditional mayo for Greek yogurt makes it a healthier, satisfying option perfect for lunch or a post-workout snack. Quick, easy, and delicious!
Preparation
1
Place eggs in a small pot, cover with cold water. Bring to a rolling boil, then turn off the heat, cover the pot, and let sit for 10-12 minutes.
2
Carefully drain the hot water, then immediately transfer the eggs to an ice bath (bowl of ice water) for 5 minutes. This stops the cooking process and makes them easier to peel.
3
While the eggs cool, finely chop the celery and red onion.
4
Once cooled, peel the hard-boiled eggs. In a medium bowl, roughly chop or mash the eggs with a fork.
5
Add the plain Greek yogurt, Dijon mustard, chopped celery, red onion, fresh dill (if using), salt, and black pepper to the bowl with the eggs.
6
Stir everything together until all ingredients are well combined. Taste and adjust seasoning if needed.
7
Serve immediately on its own, with lettuce wraps, or as a side. You can also cover and refrigerate for up to 3 days.
Nutrational Values per serving
116
kcal
10g
protein
2g
carbs
7g
fat