Description
This high protein egg salad is a creamy, flavorful blend of hard-boiled eggs, Greek yogurt, and crunchy vegetables. Perfect for quick lunches, picnics, or brunch gatherings, this versatile dish can be served on toast, in wraps, or enjoyed straight from the bowl. Packed with nutrition and taste, you’ll love every satisfying bite!
Ingredients
Scale
- 6 large eggs
- 1/2 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- Salt and pepper to taste
Instructions
- Boil the eggs in water for 10-12 minutes until hard-boiled. Transfer to an ice bath to cool.
- While cooling, chop the celery and red onion.
- Peel cooled eggs and mash them in a large bowl until desired consistency is reached.
- Add Greek yogurt, mustard, celery, red onion, salt, and pepper. Mix well.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 230
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 375mg
Keywords: For added flavor, mix in fresh herbs like dill or chives. Customize with diced pickles or avocado for extra creaminess. Store leftovers in an airtight container for up to five days.