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Traditionally, an egg salad has lots of mayonnaise and is high in fat and calories. But this recipe is different. It’s a healthy makeover of egg salad. Greek yogurt replaces the mayo. This recipe has all of the protein and nutrition of eggs combined with high protein, low-fat yogurt. Fresh dill gives it a great flavor, too. It’s super fast and easy to make. Give it a try with this recipe.
|Serves||Preparation Time||Cooking Time|
|2 People||5 Minutes||8 Minutes|
- 6 eggs
- 1/3 cup plain, non-fat Greek yogurt
- black pepper to taste
- salt to taste
- 1 ½ tsp (teaspoon) lemon juice
- 5-6 fresh dill leaves
Boil the eggs in a saucepan for 15 minutes.
Allow to cool, remove the shell.
Chop the eggs into fine pieces with a knife.
Mince the lacy parts of dill.
In a separate bowl, add the yogurt, salt, pepper, and dill.
Mix the yogurt mixture with a fork.
Add the chopped eggs.
Combine everything with the fork, with a light touch.
Serve in a bowl.
1/3 cup egg salad
|Calories||143||Total Fat||10 g|
|Saturated Fat||3 g||Monounsaturated Fat||3 g|
|Cholesterol||227 mg||Sodium||282 mg|
|Carbohydrate||2 g||Dietary Fiber||0 g|
|Sugar||2 g||Protein||9 g|
|Vitamin A||8%||Vitamin C||4%|