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–+ servings

Healthy Egg Salad

A nutritious and delicious egg salad made with Greek yogurt and fresh vegetables, perfect for a light lunch or snack.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Egg Salad Base
  • 6 large eggs hard-boiled
  • 1/2 cup Greek yogurt plain, non-fat
  • 2 tablespoons mustard Dijon or yellow
  • 1/4 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Optional Additions
  • 1/4 cup pickles diced
  • 1 medium avocado diced

Method
 

Prepare the Eggs
  1. Hard-boil the eggs, then cool and peel them.
Mix Ingredients
  1. In a mixing bowl, mash the hard-boiled eggs with a fork.
  2. Add Greek yogurt, mustard, celery, red onion, dill, salt, and pepper to the bowl and mix well.
Add Optional Ingredients
  1. If desired, fold in pickles and avocado for extra flavor and creaminess.
Serve
  1. Serve the egg salad on whole grain bread, lettuce wraps, or enjoy it on its own.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 6gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 370mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

This egg salad can be stored in the refrigerator for up to 3 days. Adjust seasoning to taste.

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