Lightened Up Egg Salad with Greek Yogurt
I've put a healthy twist on a classic dish by swapping out the mayo for Greek yogurt in this lightened-up egg salad recipe. This easy, healthy lunch idea is packed with protein, quick to make, and perfect for meal prep. Layer it on whole-grain bread, serve with crackers, or pile it in a lettuce wrap for a lower-carb meal option.
Servings: 4 servings
Calories: 141kcal
Ingredients
- 8 eggs room temperature
- 2 tablespoons red onion finely diced
- 2 tablespoons celery finely diced
- 1-2 tablespoons fresh herbs parsley, chives, dill, etc., chopped
- 1/4 cup low-fat Greek yogurt
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- sea salt and black pepper to taste
Instructions
- Bring a pot of water to a boil, and then gently lower the eggs in the pot using a large wooden spoon. Boil the eggs for 12 minutes.
- Transfer the eggs to an ice water bath to stop cooking and cool completely.
- Peel the hard-boiled eggs. Remove the yolk from two of the eggs using just the whites.
- Add the chopped eggs to a mixing bowl with the red onion, celery, fresh herbs, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together until well combined.
- Serve the egg salad straight from the bowl, with crackers, on a sandwich, or in a lettuce wrap. Enjoy!
Video
Nutrition
Serving: 0.25recipe | Calories: 141kcal | Carbohydrates: 2g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 328mg | Sodium: 162mg | Potassium: 150mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 2mg