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Healthy Egg Salad

This Healthy Egg Salad is a creamy, protein-packed delight! Enjoy it on bread or in lettuce wraps for a nutritious meal.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
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 the eggs. Place the eggs in a pot and cover them with water. Bring the water to a boil, then cover the pot and remove it from heat. Let the eggs sit for about 10-12 minutes. Once done, transfer them to an ice bath to cool before peeling.
  • In a medium-sized mixing bowl, add the peeled hard-boiled eggs. Use a fork to mash them to your desired consistency. Some prefer it chunky, while others like it smoother.
  • Next, add the plain Greek yogurt and Dijon mustard to the mashed eggs. Stir until everything is well combined.
  • Add the finely chopped celery and chives to the mixture. Mix well to ensure the veggies are evenly distributed.
  • Sprinkle in the salt and black pepper. Taste your Healthy Egg Salad and adjust the seasoning as needed.
  • For the best flavor, let your egg salad chill in the refrigerator for at least 30 minutes before serving.

Equipment

  • Mixing Bowl
  • Fork
  • Chopping Board
  • Knife
  • Measuring Spoons

Notes

  • Store in an airtight container in the refrigerator for up to 3 days.
  • For a low-carb option, serve in lettuce wraps instead of bread.
  • Feel free to add diced chicken or chickpeas for extra protein.