Healthy egg salad
In this Article
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 |
Ingredients
- 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
Method
Step 1
Boil the eggs in a saucepan for 15 minutes.
Step 2
Allow to cool, remove the shell.
Step 3
Chop the eggs into fine pieces with a knife.
Step 4
Mince the lacy parts of dill.
Step 5
In a separate bowl, add the yogurt, salt, pepper, and dill.
Step 6
Mix the yogurt mixture with a fork.
Step 7
Add the chopped eggs.
Step 8
Combine everything with the fork, with a light touch.
Step 9
Serve in a bowl.
Nutritional Information
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 |
Nutrition Bonus
| Potassium | 147 mg | Iron | 5% |
| Vitamin A | 8% | Vitamin C | 4% |
| Calcium | 6% |
Tip: You can use the egg whites only to make the salad lower in fats and calories.
