Description
A simple and nutritious egg salad perfect for lunch, snacks, or picnics.
Ingredients
Scale
- 6 large eggs
- ¼ cup plain Greek yogurt (or mayonnaise)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 stalk celery, finely chopped
- 2 tablespoons red onion, finely diced
- 2 tablespoons fresh dill or parsley, chopped
- Salt to taste
- Pepper to taste
Instructions
- Start by boiling your eggs. Place the eggs in a pot and cover them with cold water. Turn the heat to high and once the water starts to boil, cover the pot with a lid. Remove it from the heat and let the eggs sit for about 10-12 minutes.
- Once the eggs are cooked, transfer them to a bowl of ice water and let them cool for 5 minutes before peeling.
- Peel the eggs and chop them into bite-sized pieces. In a mixing bowl, combine the chopped eggs with Greek yogurt, Dijon mustard, lemon juice, celery, onion, and herbs. Stir gently until combined.
- Season with salt and pepper to taste.
- Serve the egg salad on toasted whole grain bread, in lettuce wraps, or over a bed of greens.
Notes
For a vegan version, replace eggs with chickpeas and use avocado or tofu yogurt.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 180mg