Healthy Egg Salad
This Healthy Egg Salad is a creamy, protein-packed twist on a classic dish, perfect for meal prep or a quick lunch!
Servings: 4 servings
Ingredients
- 6 large eggs hard-boiled and peeled
- 1/3 cup plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1/4 cup celery finely chopped
- 1 tablespoon chives chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Start by hard-boiling your eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let them sit for about 12 minutes. After that, transfer the eggs to an ice bath to cool. This makes peeling much easier!
- Once the eggs are cooled, peel them and chop them into bite-sized pieces. You can leave them a bit chunky for texture or mash them more finely, depending on your preference.
- In a mixing bowl, combine the chopped eggs, Greek yogurt, Dijon mustard, chopped celery, chives, salt, and black pepper. Use a fork to mix everything together until well combined.
- Give your egg salad a taste and adjust the seasoning as necessary. If you prefer a tangier flavor, feel free to add a little more mustard or a splash of lemon juice.
- You can serve the egg salad immediately on whole grain bread, lettuce wraps, or just on its own. If you’re storing it, keep it in an airtight container in the fridge for up to 3 days.
Equipment
- Mixing Bowl
- Fork
- Chopping board and knife
- Measuring spoons
- Storage container
Notes
- For a dairy-free version, use a plant-based yogurt instead of Greek yogurt.
- Add diced bell peppers or pickles for extra crunch.
- Store leftovers in an airtight container for up to 3 days.