Ingredients
Scale
- 6 hard-boiled eggs
- 1/4 cup Greek yogurt
- 1/4 cup diced celery
- 1/4 cup diced onions
- 2 tablespoons mustard
- 1 tablespoon lemon juice
- 1/2 avocado (optional)
- Salt and pepper to taste
- Fresh herbs (dill or parsley, optional)
Instructions
- Boil eggs: Place eggs in a pot and cover with water. Bring to a boil, then simmer for 10-12 minutes. Cool eggs in ice water for easier peeling.
- Prepare ingredients: Chop the boiled eggs, celery, onions, and avocado (if using).
- Mix ingredients: In a bowl, combine chopped eggs, celery, onions, and avocado. Add Greek yogurt, mustard, lemon juice, salt, and pepper. Stir gently to combine.
- Serve: Garnish with fresh herbs if desired. Enjoy as a sandwich, in a lettuce wrap, or in a bowl with mixed greens.
Notes
For a lighter, low-calorie option, skip the avocado or use a lower-fat Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 170mg
Keywords: healthy egg salad, protein-packed meal, nutritious salad, easy egg salad, healthy lunch