Healthy Egg Salad (Edit recipe)

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When it comes to lunch, I’m always looking to keep it easy. This time of day, I need some energy to keep me fueled throughout the rest of the afternoon but don’t usually have the time to dedicate to anything elaborate or time-consuming. Egg salad is something that really takes me back to my childhood and never fails to hit the spot! It’s a staple that my mom always loved, and I still find myself craving it to this day! Let me know if you end up whipping up a batch for the week ahead.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

11

Serves: 3

Ingredients

8 Egg, Hard Boiled
0.333 cup Plain Greek Yogurt
1 Tbsp Dijon Mustard
0.5 tsp Paprika, more or less to taste
0.25 tsp Garlic Powder
1 - 2 Tbsp Chives, minced
1 - 2 Tbsp Dill, Fresh, minced
3 Dill Pickle Spears, chopped
3 Celery, stocks, chopped
1 pinch Salt and Pepper, to taste
1 Tbsp Green Onion (Scallion), chopped, to serve

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chop the peeled hard-boiled eggs, and add to a mixing bowl.
Add all of the additional ingredients, and mix to combine well. Adjust seasonings to taste.
Serve on a sandwich, on crackers, lettuce, etc. Top with chopped green onion.
Store in an air-tight container in the fridge, and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	39
Fat:	1 g
Carbohydrates:	3 g
Protein:	3 g
Cholesterol:	4 g
Sodium:	199 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.